Title: Double Apricot-Almond Bread
Categories: Breadmaker
Yield: 1 Loaf

REGULAR LOAF
1/3	c	Water
4	oz	Jar apricot baby food reserve 1 teaspoon
1	tb	Margarine or butter, softn'd
2	c	Gold Medal Better for Bread flour
1	tb	Dry milk
1	tb	Sugar
1	ts	Salt
1/8	ts	(to 1/4 ts) Ground nutmeg
1	ts	Active dry yeast
1/3	c	Quartered dried apricots
1/3	c	Coarsely chopped, toasted almonds
LARGE LOAF
1/2	c	Water
6	oz	Jar apricot baby food reserve 1 teaspoon
2	tb	Margarine or butter softn'd
3	c	Gold Medal Better for Bread flour
2	tb	Dry milk
2	tb	Sugar
1 1/2	ts	Salt
1/4	ts	(to 1/2 tsp) Ground nutmeg
2	ts	Active dry yeast
1/2	c	Quartered dry apricots
1/2	c	Coarsely chopped toasted almonds

: Prepare Regular Loaf if your bread machine typically calls for 2 cups of flour. Prepare Large Loaf if it typically calls for 3 cups of flour. : Measure all ingredients except the 1 teaspoon baby food, apricots and almonds into the bread machine pan in the order that the bread machine manufacturer suggests. Add the apricots and almonds at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. : Select regular or rapid bake cycle. Remove bread from pan and cool on wire rack. Drizzle Glaze over loaf.

: GLAZE: Mix 1/2 cup powdered sugar, dash of nutmeg, reserved 1 teaspoon baby food and 1 teaspoon of milk.

: FROM: The back of the Gold Medal Better for Bread Flour sack. Formatted to MM by Trish McKenna 9/7/95.

From: Trishmckenna To: All

previous

next