Best 5 Apricot Almond Bread Bm Recipes

APRICOT ALMOND BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding apricots and nuts with flour.
• Process in basic/white bread cycle; light or medium/normal color crust setting, depending on how your machine bakes.
• Remove baked bread from pan; cool on wire rack.

ALMOND BREAD WITH AN APRICOT SWIRL

Steps:

• Heat up water and milk until they are at body temperature.
• Whisk in 1 tablespoon of sugar and sprinkle yeast over mixture.
• Wait about 10 minutes, until the mixture is frothy. If it doesn't froth up it means your yeast is dead and the bread won't rise!
• While you're waiting roughly chop 100g of your apricots and ⅓ cup of your almonds (you will knead these pieces into the bread in a couple of steps. The remaining apricots and almonds will be for your filling).
• Add sugar (1 tablespoon), salt, and butter to mixture. Mix.
• Add flour and mix until the dough starts to come together into shaggy pieces.
• Dump dough onto a surface (feel free to flour the surface a bit, but I didn't have to) and knead for about 3 minutes until dough starts to come together. Incorporate your chopped almonds and apricot (I by kneading them into the bread.
• Knead for an additional 7 minutes, until dough is smooth.
• Place dough in a bowl, and cover with cling wrap or a kitchen towel and let rise for 1½-2 hours, until doubled in size.
• In the meantime, grind together 1 cup of almonds and 2 tablespoons of sugar in a food processor until it sticks together when you press it between your fingers (it won't turn to almond butter). Transfer to a bowl.
• Place 100g of your apricots in the food processor and process until its become a paste (there may be a few chunks left. Add a splash of water if you need, but the mixture shouldn't be too wet).
• Once the dough has doubled in size, remove from bowl and press the dough into a rectangle. The rectangle should be about 6 inches wide and 12 inches long.
• Spread the almond paste and apricot paste evenly over the dough.
• Roll dough tightly (along the shorter side).
• Once dough is rolled, press seam together with your fingers and place in a 9 x 5 loaf pan, seam side down. The ends of the dough should be touching the ends of the pan (see photo above).
• Cover and let rise for another 45-60 minutes, until the loaf pan is filled and the dough just crests the lip of the pan.
• About 15 minutes before the end of your second rise, preheat your oven to 350F.
• Bake for about 45 minutes, until golden brown and hollow sounding when you knock on the bottom.
• Let cool completely on a wire rack before slicing.

APRICOT ALMOND BREAD (BM)

Steps:

• Prepare the bread machine basket, attach the kneading paddle.
• Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
• For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
• After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
• When kneading cycle ends, punch down the dough, let rest 10 minutes.
• Preheat oven to 425°.
• Roll the dough into a rectangle approximately 16X12 inches.
• Sprinkle on nuts and fruit.
• Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
• Place on a greased baking sheet, or omit the grease and use parchment paper.
• Cover loosely with plastic wrap and let rise 30 minutes.
• Bake about 25 minutes, depending on your oven.
• Best if allowed to cool before slicing -- if you can wait that long!

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

APRICOT-ALMOND GIFT BREAD

Steps:

• Pan preparation:
• Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
• Make bread:
• Position rack in center of oven. Preheat oven to 350°F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
• In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
• Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
• Make icing:
• To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
• Cooks' Note
• Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
• If baking at 5,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
• If baking at 10,000 feet:
• Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.