Apricot Almond Loaf

SUBMITTED BY: ccsick

"A beautiful bread with a pretty pale color and a fruity, nutty flavor."

PREP TIME	10 Min
COOK TIME	1 Hr
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 1 - 2 pound loaf

USMETRIC

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INGREDIENTS

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 1/2 tablespoons butter, softened
1 teaspoon salt
1/4 cup sugar
3 1/2 cups bread flour
2 1/2 tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
2/3 cup slivered almonds

READ REVIEWS (7)

DIRECTIONS

Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Note

You may substitute 2/3 cup almond paste for the slivered almonds

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REVIEWS

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Reviewed on Apr. 11, 2003 by WILLLO

The best bread I have ever eaten

7 users found this review helpful

Reviewed on Apr. 11, 2003 by CHANNELFREE

i really liked this bread , although the recipie did not call for it , i did add 1/2 cup of water because after about three minutes of mixing the flour was just sticking to the mushed apricots .

6 users found this review helpful

Reviewed on Apr. 11, 2003 by TAYLOR.NANCY

Good recipe. I used the entire can of apricots and juice in this recipe. The juice gave it enough liquid for it to knead properly. The yeast loved all the sugar and made the bread rise to the top of the bread machine lid. I would also roast the nuts to give it a nuttier flavor.

6 users found this review helpful

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Recipe Submitter:

ccsick

	Cooking Level: Expert Home Town: Boone, Iowa, USA Living In: Malvern, Iowa, USA
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 206

Total Fat: 4.9g
Cholesterol: 5mg
Sodium: 177mg
Total Carbs: 34.1g
Dietary Fiber: 1.9g
Protein: 6g

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