About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Friday, March 18, 2011

Apricot Walnut Bread - Recipe

Good morning,

I am SO back to baking bread since we got home.  :)  Apricots and walnuts are favorites here so it makes sense to bake them into bread.

The recipe is below if you would like to make it.

I've had a request from Deere Driver of On the Pond Farm for a bread recipe with buttermilk.  I'll get right to work on that!  In the meantime, if you haven't seen her blog, go take a look.  I love stopping in there each day to see her sweet goat families and videos of their antics.

Very best,
Lois


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Apricot Walnut Bread Recipe

Ingredients:

1 egg

2 T vegetable oil

2 T brown sugar

1/2 cup sour cream

3/4 cup warm water

3-1/2 cups bread flour

2 t dry yeast

1/3 cup chopped dried apricots

1/3 cup walnut pieces

Directions:

Place all ingredients except apricots and wlanuts in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

Five minutes before first dough cycle is finished, add apricots and walnuts.

When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise.

Place the bowl in a warm place such as the oven with the light, but no heat turned on.

If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

For this batch, I am using six mini loaf pans.

Allow bread to rise once again; this batch took about 45 mins for the second rise.

Bake at 350 degrees F for 35 mins.

Turn out to racks to cool immediately.

Click here for more of my bread recipes.



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11 comments:

Happy Days said...

Sure do look yummy! I love Apricots! Looks like you'll be all set for fresh bread this weekend!...debbie

karen said...

home baked bread....delicious!

Deere Driver said...

Well, since I have the ingredients for this bread, I think it will be nice for the week-end.

Waiting anxiously for "my" recipe!!!

Thanks for the plug!

Honest Abe Lincoln said...

Do you mail out or UPS the loaves?

Beatrice P. Boyd said...

Lois, once the bread recipes start appearing, it's a sure thing you and Kjell are home for awhile. Looks you have enough apricot-walnut bread for a few days.

Nedra said...

I can almost smell the bread from here. Looks yum!

Elaine said...

Looks good! Too bad you can't include the smell of that fresh bread on your post.

Montanagirl said...

Yummers. You have many talents.

Lois Evensen said...

Good morning,

Abe, if I could, I would, but if I sent out my bread it wouldn't be fresh by the time it got there. There are no preservatives which is what makes it so good, yet makes for a very short "fresh" life span.

Thanks for stopping by, everyone, and for your very kind words.

Very best,
Lois

Gunn said...

I can nearly smell this, - all the way to Norway.
Yummy!

Gunn / Stavanger / Norway.

ladyfi said...

Mmmm.. delicious!