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Apricot Spice Bread
Ingredients
1 LB. LOAF
½ cup dried apricots
½ cup water
2 ¼ cups bread flour
1 tablespoon dry milk
1 teaspoon sea salt
¼ teaspoon ground cinnamon
½ teaspoon ground anise seed
½ teaspoon ground allspice
⅜ cup to ½ cup apricot nectar
1 tablespoon canola or sunflower oil
1 tablespoon honey
2 teaspoons active dry yeast
1 ½ LB. LOAF
⅔ cup dried apricots
⅔ cup water
3 cups bread flour
1 ½ tablespoons dry milk
1 ½ teaspoons sea salt
½ teaspoon ground cinnamon
¾ teaspoon ground anise seed
¾ teaspoon ground allspice
½ cup to ¾ cup apricot nectar
2 tablespoons canola or sunflower oil
2 tablespoons honey
1 package active dry yeast
Method
Place the apricots and water in a small saucepan and bring to a boil. Remove from the heat and allow to steep for 5 minutes. Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature.
Place all ingredients in machine according to manufacturer’s directions – EXCEPT APRICOTS. Measure the reserved cooking liquid and add enough apricot nectar to measure ⅝ cup for the 1 lb. loaf and ⅞ cup for the 1 ½ lb. loaf. Program the breadmaker for the whole wheat mode and press start. At the end of the mixing cycle and just before the kneading cycle begins, finely chop the cooled apricots and add them to the dough.
Remove bread at the end of the baking cycle promptly. Allow to cool completely before slicing or wrapping for storage.
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