Apricot Cream Bread is a burst of flavor for your taste buds. This is such a pretty looking loaf with the brightly colored apricot pieces peeking out. The applesauce really helps make the loaf moist. This loaf can be made any time of year as dried apricots are used. So go ahead and make some for your next family breakfast. It makes such wonderful toast. A delightfully bright taste sensation.
3/4 cups luke warm water
2 cups bread flour
1 cup whole wheat flour
1tablespoon brown sugar
2 tablespoons dry milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons active dry yeast
1/2 cup apricot yogurt
2 tablespoons applesauce
1/2 cup dried chopped apricots
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
In a large bowl, combine the brown sugar in the warm water until dissolved. Then stir in the yeast. Allow to rest for at least 5 minutes or until the yeast is all bubbly.
In a medium bowl combine the salt, dry milk powder, whole wheat flour, cinnamon, nutmeg, dried apricots, cardamom, and bread flour. Stir until well blended.
To the yeast mixture; add the apricot yogurt, and applesauce stir to combine.
Mix the bread flour mixture into the yeast mixture one cup at a time. Continue to mix in the bread flour mixture until a soft dough ball forms. You made need more or less flour.
Turn dough out onto lightly floured surface and knead for approximately 8 minutes.
Place the dough into a large oiled bowl and rotate dough until all of it has been lightly coated in oil. Cover with damp clean cloth and let rise in warm, draft-free place for about 1 hour or until double in size. I like to place it on the top of my stove as it pre-heats.
Pre-heat oven to 350 degrees F (175 degrees C)
Once the dough is double in size punch it down. Turn dough out onto lightly floured surface and knead for 2 minutes.
Roll the dough into a 9 x 5 inch rectangle. Roll up like a jelly roll and place into a lightly oiled 9x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
When the loaf is double in size, bake at 350 degrees F (175 degrees C) for 30 minutes.
Remove the Apricot Cream Bread loaf from the oven and transfer the loaf to a cooling rack or a clean dry cloth.
Allow the Apricot Cream Bread loaf to cool slightly before slicing. This loaf will have the best flavor if eaten while warm.
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