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Ingredients
| water: 1 1/2 cups (room temperature) |
| salt: 2 tsp |
| honey: 1 Tbl |
| bread flour (unsifted): 2 1/8 cups |
| whole wheat flour: 1 cup |
| active dry yeast: 2 1/2 tsp |
| almonds (slivered): 1/2 cup |
| dehydrated apricots: 2/3 cup (chopped) |
Apricot Almond Bread (Bm)
Credit: Food.com
User rating:
-
Prep Time
330 min -
Cook Time
30 min -
Servings
2 serving(s)
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- Prepare the bread machine basket, attach the kneading paddle.
- Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
- For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
- After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
- When kneading cycle ends, punch down the dough, let rest 10 minutes.
- Preheat oven to 425°.
- Roll the dough into a rectangle approximately 16X12 inches.
- Sprinkle on nuts and fruit.
- Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
- Place on a greased baking sheet, or omit the grease and use parchment paper.
- Cover loosely with plastic wrap and let rise 30 minutes.
- Bake about 25 minutes, depending on your oven.
- Best if allowed to cool before slicing -- if you can wait that long!