3¼ to 3¾ cups all-purpose flour or bread flour
1 package active dry yeast
¾ cup milk
¼ cup sugar
¼ cup butter
½ teaspoon salt
2 eggs
1 egg yolk
½ cup apricot preserves
1½ cups ground walnuts
1 egg white
1 tablespoon water

Note: You may sub almonds or pecans for the walnuts and you may sub other flavors of preserves such as peach or cherry for the apricot.

Prep: 30–45 minutes Rise: 90 minutes Bake: 30–45 minutes Oven: 350

In a large mixing bowl stir together 1¾ cups of the flour and the yeast.
In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm and butter almost melts. Add milk mixture to dry mixture along with the 2 eggs and the egg yolk. Stir the mixture well, stirring in as much of the remaining flour as possible.

Turn the dough out onto a lightly floured surface and knead in the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until dough doubles in size (1 to 1½ hours).

While dough is rising make the filling. In a small saucepan heat and stir the preserves over low heat just until melted. Stir in walnuts; set aside. In a small mixing bowl beat together egg white and water; set aside.

When dough has doubled in size, punch dough down. Turn dough out onto a lightly floured surface. Divide in half, cover and let rest for 10 minutes. Meanwhile lightly grease the inside bottom and sides of your Dutch oven.

Roll each portion into a 12x10 rectangle. Cut each rectangle into three 10x4 inch strips. Spread about 3 tablespoons of the filling down the center of each strip. Brush egg white mixture on edges. Fold long side of dough over filling and seal edges and ends. Place the 3 ropes seam down and loosely braid. Repeat with other three ropes. Place in the Dutch oven arranging in a circle. Press the ends together to make a full circle braid. Brush with egg white mixture. Put the lid on your oven.

Place 3 coals under and four on top of your oven to make a warm place for the dough to rise. Let rise until nearly double in size, about 30 minutes. Brush loaves again with egg white mixture.

Add coals under and on top of Dutch oven to make a 350 degree oven. Bake 30 minutes or until bread sounds hollow when you tap the top with your fingers. Remove bread immediately from oven when done.

Recipe adapted by Alice Gidney