Title: Slovenian Almond-Apricot Bread
Categories: Bread Fruit
Yield: 12 Servings
| 1 1/2 | c | Water |
| 1 1/2 | c | Dried apricots; chopped |
| 2 | tb | Butter |
| 1/2 | c | Maple syrup |
| 1 | | Egg; beaten |
| 1 | ts | Vanilla extract |
| 1 | ts | Orange zest |
| 1 1/2 | c | Unbleached flour |
| 1 | c | Flour, whole wheat |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1 | c | Almonds, toasted; chopped |
Recipe by: Sundays at Moosewood Restaurant In a medium saucepan, bring the
water and apricots to a boil and then simmer until very soft, for at least
10 minutes. Add the butter, maple syrup, egg, vanilla, and orange rind and
stir well until the butter melts.
Remove the mixture from the heat. Preheat oven to 350F. Sift together the
flours, salt, soda, and baking powder. Fold the dry ingredients into the
apricot mixture. Add the chopped almonds and blend well. Spread the batter
evenly into an oiled medium loaf pan. Bake for one hour and 15 minutes,
until a knife inserted in the center comes out clean. Allow the bread to
cool for several minutes before removing it from the pan. This bread is
moist and flavorful lenough to enjoy plain, but it is also delicious with
sweet butter or cream cheese and a slightly tart fruit marmalade or apricot
jam.