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In a large nonstick skillet, cook sausage over medium-high heat until it starts to brown. Stir in apricots and crushed red pepper. Cook and stir for 1 minute. Stir in cilantro and honey. Remove from heat; cool.
Meanwhile, in a large bowl, combine 1 cup flour, yeast and salt. Add the 2/3 cup warm water, 2 eggs and the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. Stir in sausage mixture. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn the dough out onto a lightly floured surface; divide into three portions. Cover; let rest for 10 minutes. Meanwhile, line a large baking sheet with parchment paper.
Gently roll each dough portion into a 16-inch-long rope. Place the ropes 1 inch apart on the prepared pan; braid. Cover.
Let rise in a warm place until nearly double in size.
Preheat oven to 350°F. In a small bowl, combine the remaining egg and 1 teaspoon water; brush over the braid. Bake for 20 to 25 minutes or until the loaf sounds hollow when lightly tapped. Cool on a wire rack.