Dried apricot bread recipe with walnuts The Bread She Bakes

Method. Cut the dried apricots into 1/3-inch cubes and pour over just enough boiling water to barely cover. Let sit for 20 minutes and drain. Preheat the oven to 375°F. Butter three 3 1/2 x 6-inch loaf pans. In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter, sugar, and vanilla.

Dried apricot bread recipe with walnuts The Bread She Bakes

Preheat the oven to 325°F. Generously grease the 9" loaf pan. Prepare and chop the apricots and pecans. In a large bowl, whisk together all the dry ingredients - flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients - cranberry juice, egg, and butter and stir just until combined.

Dried apricot bread recipe with walnuts The Bread She Bakes

Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the apricot mix over the dough, leaving a 1-inch border on the sides. Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Cut the ends off.

10 Best Dried Apricot Bread Recipes

Heat the oven to 325 F (165 C/Gas 3). Generously grease and flour a 9-by-5-by-3-inch loaf pan or line it with parchment paper and grease the paper. Pour the 3/4 cup of boiling water over apricots; let stand 15 minutes. In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir with a spoon or whisk to blend thoroughly.

Apricot Bread Recipe Bread, Apricot quick bread recipe, Dessert recipes

Add 150g water (use the apricot water as part of this). Prepare the dough and knead for about 10 minutes. Add the soaked apricot pieces, the walnuts and pumpkin seeds and work into the dough until evenly distributed. Place the dough back into the bowl, cover and leave to rest for about an hour or so. Lightly oil a 30cm baking tin.

10 Best Dried Apricot Bread Recipes

Bake in the top 3rd of the oven for 25 to 30 minutes, or until the top of the bread is golden brown. Let the bread cool on the baking sheet for 5 minutes, then move the bread to a wire cooling rack, by lifting up the parchment paper and using it as a "sling" to move the bread. Serve warm or at room temperature.

CranberryApricot Quick Bread Recipe King Arthur Baking

Sprinkle a baking sheet with cornmeal and preheat the oven to 350 degrees. Take the dough out of the bowl, knead it briefly, and form into a tight ball. Place it, seam-side down, on the baking sheet. Cover the dough loosely with plastic wrap and set it aside to rise until doubled, about 30 to 45 minutes. When the dough has doubled, slash the.

Golden Apricot Nut Bread Recipe

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan, dust the pan with flour, and tap out any excess. Spread the nuts in a small baking pan, and bake until lightly browned and fragrant, about 7 minutes. Let cool and chop coarsely. In a large mixing bowl, combine the milk, egg, sugar, and butter.

FANTASTIC APRICOT BREAD Apricot recipes, Apricot bread recipe, Dried

Key Ingredients. All-purpose flour: The base of this quick bread recipe, all-purpose flour provides structure and helps create a tender crumb in the finished product. Baking powder and baking soda: These are the leavening agents that help the bread rise during baking. Salt: A little bit of salt enhances the flavors of the other ingredients and balances the sweetness.

Apricot Pecan Bread The Novice Chef

Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan.

Buckwheat, Hazelnut, and Dried Apricot Bread Recipe Yummly

Steam the oven: either cover the Dutch oven or Challenger bread pan or pour ice into the preheated pan at the bottom of the oven. Bake for 20 minutes. Vent the oven of steam: either uncover the Dutch oven and remove the lid or remove the steaming pans. Continue to bake for 30 minutes more.

Apricot Pecan Bread The Novice Chef

Add baking powder, baking soda and salt and whisk to combine. Add flour, nuts and the drained, reconstituted apricots and stir with a wooden spoon to combine. Pour into a 9×5" greased and floured loaf pan. Bake at 350° for 65 minutes or until a knife or bamboo skewer inserted in center comes out clean.

Double Apricot Bread Recipe EatingWell

Beat in the eggs one at a time, beating until fluffy after each addition. Stir in the flour, then add the milk 1/4 cup (57g) at a time, stirring well after each addition. Gently mix in the cranberries, apricots and nuts. Spoon the batter into your pan. Bake the bread for 55 to 60 minutes, or until a cake tester inserted in the center comes out.

Docaitta Lifestyle Dried Apricot & Cranberry Bread

2½ tablespoons honey. 2½ tablespoons nut or vegetable oil. 2¹⁄₃ cups bread flour. 1 cup whole wheat flour. ²⁄₃ cup rolled oats. 1 tablespoon plus 1 teaspoon gluten. 1½ teaspoons salt. 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast. ²⁄₃ cup finely chopped dried apricots.

Apricot Pecan Quick Bread Recipe April J Harris

Line a 900g/2lb loaf tin with baking parchment or one of those clever loaf tin liners. Add the flour, orange or lemon zest and beaten egg to the fruit and tea mixture and stir with a spoon till mixed through. Bake for 1 1/4 to 1 1/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.

GlutenFree Apricot Bread Recipe FineCooking Dried apricot

Preheat the oven too 350°F. Grease a 9" x 5" loaf pan. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating until the first egg is absorbed before adding the next. Scrape the sides and bottom of the bowl.