When I saw the recipe for Apricot bread, I knew I had to try it. I also knew that I was going to experiment with other flavors. It turned out as well as I’d hoped. You’ll love this delicately flavored raspberry bread based on the apricot bread recipe.
Raspberry Bread
1/2 cup water
1/2 cup raspberry preserves
1/4 butter
1 egg
1 teaspoon salt
2 teaspoons orange zest
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. Use the “light” crust setting.
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. I had to add a little flour to mine.
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