In a large mixing bowl stir together the boiling water, oats, and the 1 cup apricots. Add butter, honey, and salt; mix well. Cover and set aside until mixture cools to lukewarm.
In a small bowl combine the warm water and yeast; let stand until mixture is foamy. Add yeast mixture, eggs, and 1-1/2 cups of the flour to the oat mixture. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, gradually stir in remaining flour until a soft, sticky dough forms. Cover; let rise in a warm place until nearly double in size (about 1-1/2 hours).
Punch dough down. Transfer dough to a greased 3-quart round casserole. Cover; let rise until nearly double in size (about 30 minutes).
Preheat oven to 350 degrees F. Bake for 30 minutes. Cover with foil; bake about 40 minutes more or until an instant-read thermometer inserted into the center of the loaf registers 210 degrees F. (The bottom may get dark, but the flavor will be fine.) Remove from oven. Using a skewer, prick loaf top in 15 to 20 places. Brush Vanilla Glaze generously over the top of the hot loaf in several applications, allowing the glaze to soak into the skewer holes. If desired, garnish bread with snipped apricots and/or sliced almonds. Let cool in casserole dish for 15 minutes. Remove bread from dish; serve warm or cool completely on a wire rack.
In a medium bowl whisk together powdered sugar, milk, corn syrup, and vanilla. Whisk in additional milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.