Bread Machine Recipes » Apricot

Apricot Bread

Marsha — Mon, 09 Jan 2012 17:46:50 +0000

I was on the computer this morning and learned that today is national Apricot Day. Who knew that there was a holiday especially for the apricot? It made me think about a great recipe that I have for apricot bread in the bread machine. This bread is yummy!!! Here it is again in a slightly updated format:

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. Use the white bread setting with the crust set to light. I used the medium setting on the below loaf and you can see that it came out a little too dark.

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 right. 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.

Happy Thanksgiving

Marsha — Thu, 26 Nov 2009 11:42:31 +0000

I hope you all have a wonderful Thanksgiving!

We’re going to have family over for dinner. We’re going to have ham with an apricot glaze. I’ll use the apricot bread recipe to make dinner rolls. I’ll let you know how it turns out.

Apricot Bread

Marsha — Sat, 18 Jul 2009 00:45:34 +0000

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.