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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 |