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| Double Apricot Almond Bread | Regular Loaf 1/3 cup
One 4 ounce jar, reserve 1 tsp.
1 tablespoon
2 cups
1 tablespoon
1 tablespoon
1 teaspoon
1/8 to 1/4 teaspoon
1 teaspoon
1/3 cup
1/3 cup | Large Loaf 1/2 cup
One jar 6 ounces
2 tablespoons
3 cups
2 tablespoons
2 tablespoons
1 1/2 teaspoons
1/4 to 1/2 teaspoon
2 teaspoons
1/2 cup
1/2 cup | Ingredients Lukewarm water
Apricot baby food
Margarine or butter, softened
Bread Flour
Dry milk
Sugar
Salt
Ground Nutmeg
Rapid Rise Yeast
Quartered dried apricots
Coarsely chopped toasted almonds
Glaze, below |
Prepare: Regular loaf recipe if your bread machine recipes typically call for 2 cups of flour. Prepare Large recipes if they typically calls for 3 cups of flour. Measure all ingredients except reserved 1 teaspoon of baby food, the apricots, almonds and Glaze and place in bread machine pan in the order that the bread machine manufacturer suggests. Add apricots and almonds at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular bake or rapid bake cycle. Drizzle Glaze over cooled loaf. Makes 1 loaf, about 16 slices Glaze: Mix 1/2 cup of powdered sugar, dash of nutmeg, 1 teaspoon of baby food and 1 teaspoon of milk. Bread Machines |
