Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

I have a cranberry quick bread that is very VERY labor intensive. Calls for cutting a cup up cranberries in half....and I've triedw ithout doint that and they explode and make pockets in the cake and I have tride coarsly chopping them and that doesn't work well either... AND it calls for a fair amount of grated orange peel. Delicious but a pain....not even going to post that one! But this also makes a single loaf, not as tidy looking as the other, but lots easier. cook a loaf about 40 minutes. Best Cranberry Muffins 1/4 cup butter (melted) 1 1/2 cups flour 2 t. baking powder 1/2 t. salt 1/2 cup sugar 1 large egg 1/2 cup milk 1 cup chopped cranberries 2 TB cinnamon-sugar Cool melted butter. Stir dry ingredients together in a bowl. In another bowl, beat egg and milk, then add in cooled butter. Add wet ingredients to dry. Stir quickly to moisten. Add cranberries. Fill muffin cups half full and sprinkle tops of batter with the cinnamon sugar. Bake in a preheated 375 degree oven for 20-25 minutes.

I have a Bundt cake recipe with chopped apricots and it's one of my favorites. It's called orange apricot yogurt bread. Nice for summer. I've found another recipe from the Boston Globe. The ratios look better than the other ones and I'm gong to substitute chopped chocolate for the blueberries and use a ganache glaze. Blueberry Buttermilk Tea Cake 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup fresh blueberries, picked over 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3/4 cup buttermilk Confectioners’ sugar (for sprinkling) 1. Set the oven at 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them. 3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture. 4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in two additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla. 5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice. 6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour in the bowl. 7. Spoon the batter into the loaf pan, mounding it slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn. 8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool. Dust the top with confectioners’ sugar. Cut into slices with a serrated knife. Lisa Yockelson

Linnea....I've been making that exact same quick bread recipe for years and the nuts are just fine. I use chunky chopped [my chopping] walnuts. I've never tried pecans. Also, I encourage you to follow the directions regarding coarsely chopping the frozen cranberries. I've made the recipe both ways...whole and chopped. Chopped is far superior to the flavor. All together when served, it tastes a little like a light fruitcake without all the "heaviness" of the traditional fruitcake. I have neighbors who actually call me to be sure I'll be giving them one for the holidays. It's a delicious quick bread. You'll get compliments! :-)