Apricot Fig Bread Recipes

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.

APRICOT-FIG BREAD

Steps:

• Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
• Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
• Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
• Place dough on a floured board; cover and let rest for 10-15 minutes.
• Roll into a rectangle that is about 1/2 inch thick.
• Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
• Let rise in a warm place, till almost doubled about 1 hour.
• Bake at 375 F for 30 to 35 minutes.
• Cool on rack.

DRIED CRANBERRY, APRICOT, AND FIG STUFFING

Steps:

• Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
• Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

FIG, APRICOT AND RAISIN BREAD

Steps:

• Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
• Combine yeast, sugar and one cup of warm water in another bowl.
• Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
• With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
• Add in the remaining ingredients and leave the mix to rise.
• Once it has risen, knock the dough down and divide the dough into two.
• Knead it into a shape you want and place them into two 1-litre bread tins.
• Leave to rise again till the size doubles.
• Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.

FIG BREAD

Steps:

• In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
• Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
• Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
• Makes 1 loaf.