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Apricot Almond Bread (Version 2), 2 lb.
11½ fl ounces (1¼ cups + 3 tablespoons) water, 80°F
2 tablespoons butter or margarine
3¾ cups bread flour
2 tablespoons dry milk
3 tablespoons brown sugar, packed
1½ teaspoons salt
¾ teaspoon ground nutmeg
2¼ teaspoons active dry yeast
- or -
2 teaspoons bread machine/fast rise yeast
⅔ cup dried apricots, quartered
⅓ cup slivered almonds
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.