1/2 cup margarine
1 cup white sugar
1 cup vinegar
1 cup packed light brown sugar
1 tsp salt
1 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried rosemary
2 eggs
1 cup bread flour
1 tablespoon olive oil
3 teaspoons celery seed powder
1 teaspoon dried rosemary
5 pounds bread, cut into 1/2 inch cubes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 large loaf pans.
In a large bowl, cream together margarine, white sugar, vinegar, brown sugar, salt, onion, basil, rosemary and rosemary. Mix together eggs, bread flour, olive oil, celery seed powder, rosemary and rosemary. Mix in apricot preserves.
Place 1 loaf in loaf pans prepared. Drape loaf with apricot filling.
Bake in preheated oven for 20 to 25 minutes. Allow loaf to cool completely. Fill loaf with apricot filling.