Title: Apricot Spice Bread
Categories: Breadmaker Fruit
Yield: 1 Loaf

1 LB. LOAF
1/2	c	Dried apricots
1/2	c	Water
2 1/4	c	Bread flour
1	tb	Dry milk
1	ts	Sea salt
1/4	ts	Ground cinnamon
1/2	ts	Ground anise seed
1/2	ts	Ground allspice
3/8	c	To 1/2 cup apricot nectar
1	tb	Canola, safflower, or sunflower oil
1	tb	Honey
2	ts	Active dry yeast
1 1/2 LB. LOAF
2/3	c	Dried apricots
2/3	c	Water
3	c	Bread flour
1 1/2	tb	Dry milk
1 1/2	ts	Sea salt
1/2	ts	Ground cinnamon
3/4	ts	Ground anise seed
3/4	ts	Ground allspice
1/2	c	To 3/4 cup apricot nectar
2	tb	Canola, safflower, or sunflower oil
2	tb	Honey
1	pk	Active dry yeast

SOURCE: The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. 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. 2. Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS. Measure the reserved cooking liquid andd add enough apricot nectar to measure 5/8 cup for the 1 lb. loaf and 7/8 cup for the 1 1/2 lb. loaf. 3. Program the breadmaker for the whole wheat mode and press start. 4. At the end of the mixing cycle and just before the kneading cycle begins, ginely chop the cooled apricots and add them to the dough. 5. Remove bread at the end of the baking cycle promptly. Allow to cool completely before slicing or wrapping for storage.

From: Ursulataylor To: Tspn (Nr)

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