Apricot Almond Bread Breadmaker 1 12 Lb Loaf Recipes

APRICOT ALMOND BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding apricots and nuts with flour.
• Process in basic/white bread cycle; light or medium/normal color crust setting, depending on how your machine bakes.
• Remove baked bread from pan; cool on wire rack.

APRICOT ALMOND BREAD (BM)

Steps:

• 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!

APRICOT-ALMOND GIFT BREAD

Steps:

• Pan preparation:
• Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
• Make bread:
• Position rack in center of oven. Preheat oven to 350°F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
• In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
• Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
• Make icing:
• To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
• Cooks' Note
• Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
• If baking at 5,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
• If baking at 10,000 feet:
• Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

RICH ALMOND BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Select loaf size recommended by the manufacturer of your machine.
• Measure ingredients to bread machine pan in the order suggested by manufacturer.
• Process in basic/white, rapid or delayed bake cycle; light color setting, if available.
• Remove baked bread immediately from pan and cool on wire rack.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

ALMOND APRICOT BREAD

Steps:

• FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
• In a large bowl, whisk together the flour, sugars, baking powder & salt.
• Set aside 1 tablespoon of the baby food for a glaze.
• In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
• Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
• FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

APRICOT YEAST BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).