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Apricot Bread

Thanks to Ivory Spring for this recipe.  This is honestly one of the best tasting breads I’ve ever eaten.

Apricot Bread

1/2 cup water
1/2 cup apricot preserves
1/4 cup butter
1 egg
1 teaspoon salt
1 teaspoon grated lemon peel
3 1/2 cups bread flour
2 1/4 teaspoons active dry yeast

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.

Because different preserves have different consistencies, it’s a good idea to check on this bread after five or ten  minutes of kneading.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball.  If it’s too dry add liquid a tablespoon at a time until it looks OK.  If it looks too wet,  add flour a tablespoon at a time until it looks OK.  Most of the time though, the above amounts should be just right.

As you can see by the below photo the bread came out a little dark.  I used the medium crust setting on this loaf.  Next time I’m going to use the light setting.

Apricot Bread

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4 comments

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  1. Margaret

    Hi, diva. Thanks for coming by and for the tip on the yeast problem. I usually don’t have that problem except with THAT machine.

    BTW this bread looks wonderful.

  2. Ivory Spring

    Hi Marsha,

    I am glad you liked the recipe! :) I am going to make me another loaf this week.

  3. Marsha Perry

    Margaret – You have multiple machines? Good for you! I’d really like to have a second machine. It would come in handy.

  4. Marsha Perry

    Ivory Spring – I changed the recipe and made raspberry bread. Yummy! I’ll post all the information on Friday.

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