Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

A great breakfast bread, toasted with honey or butter slathered on it. This is for the ABM, but could be taken out after first rise and shaped by hand and baked in oven. Maybe at 350F for 30 minutes? This is for a 1 1/2 lb. loaf. Cook time is approximate and doesn't include cooling time for apricots.

Ingredients Nutrition

Directions

  1. Place the apricots and water in a small saucepan and bring to a boil.
  2. Remove from the heat and allow to steep for 5 minutes.
  3. Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature.
  4. Finely chop the apricots.
  5. Measure the reserved cooking liquid and add enough apricot nectar to measure 7/8 cup.
  6. Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS.
  7. Program the breadmaker for the medium crust mode and whatever setting your machine has for adding things later, and press start.
  8. At the end of the mixing cycle and just before the kneading cycle begins, (or when machine beeps) add the chopped apricots.
  9. Remove bread at the end of the baking cycle promptly. Allow to cool on wire rack completely before slicing or wrapping for storage.
Most Helpful

So light and fluffy! So delicious! A real winner in this house.

RockCook July 01, 2009

This bread was really good and I enjoyed it with a tossed salad topped with katew's Creamy Apricot Dressing. I didnt have aniseed so I read The Kitchen Information Reference Forums A - Z Substitutions thread and found caraway seed could be substituted. I added 1/2 teaspoon and love cinnamon so I used 3/4 teaspoon instead of 1/2. Finished the bread in my ABM and it smelled wonderful. Anyone who likes apricots should try this bread! Thank you mikekey for posting this bread recipe. Made and reviewed for the Australian/NewZealand Forum's Recipe Swap 27 - Recipenap.

lauralie41 April 23, 2009