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My review
Rosemary and Apricot French Loaf
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12
Jessica Lissner
"This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf.
I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind."
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Ingredients
3 h 50 m servings 184Original recipe yields 12 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
- Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.
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Footnotes
- Cook's Notes:
- Add ingredients according to individual machine instructions. The cook time is how long it takes my machine to run that cycle.
- Interesting variations: Take out the fruit. It's a nice rosemary bread. Add more apricots, 1/4 cup walnuts, 6 prunes, and 4 dates!? Yes. That's very fancy. It comes out good, but transitions from a bread to dessert.
- Alcoholic, flat apple cider at room temperature can be substituted for water. It will be a little sour, but just as tender. If using this, I recommend reducing sugar to 1 tablespoon.
- You can use raisins instead of apricots; sweeter, but more mild taste. You can also use dried cherries; I'm an apricot enthusiast, but people say it was good. Chopping the apricots into really tiny bits and then adding them makes a delicious bread, with a strong apricot flavor. I have used 10 minced apricots, and 10 quartered apricots.