This apricot bread recipe has been in my recipe collection for 20+ years. I have one other apricot dessert recipe if you are looking for something apricot-ey.
As of now, this is the only yeast raised bread in my Italian bread recipes collection. A lot of our breads are served with dinner and baked in a loaf pan - even though they aren't savory breads. This one kind of sits on its own and can be served any time. It's definitely sweet though. Like a dessert.
This recipe is like a tea ring. You put the filling on the ring and fold the dough over. You can either glaze, dust with cinnamon and sugar - or leave it alone all that kind of stuff is listed in the substitution section below.
I'm not gonna kid you and say this is easy - because it takes a tad of time. BUT if you like that yeast-ey bread flavor this is WONDERFUL! I had a craving for it like the week after I had my second child. And I didn't find it so terribly long and dreadful to make even with a newborn in my arms.
If this wasn't exactly what you wanted scroll below to my bread photo gallery. You can see the other Italian bread recipes I have on my site.
* 2 packages active dry yeast
* 1/2 cup warm water
* 1/2 cup warm milk
* 1/3 sugar
* 1/3 shortening (vegetable)
* teaspoon salt
* ABOUT 3 1/2 cups of flour
* 1 egg
* 1 tsp grated lemon peel
* 1/8 tsp of mace
* 1 cup of dried apricots
* 1 1/2 cups water
* 1/4 cup of sugar
* 1 Tbsp fresh lemon juice
* 1 tsp grated lemon peel
* 1/4 tsp cinnamon
* 1/8 tsp salt
* 1 cup confectioner's sugar
* 1 tablespoon milk
* 1/2 tsp butter
* 1/2 tsp almond extract
* Dissolve the yeast in warm water in cup
* Combine milk, sugar, shortening, and salt in a bowl.
* Let the temperature of the milk/sugar/mixture cool to luke warm
* Whisk the yeast mixture plus 1 cup of the flour until it's smooth
* Whisk in egg, lemon peel and mace.
* Slowly add in 2 - 21/4 cups of the flour a bit at a time. You want the dough to pull away from the side of the bowl.
* On a lightly floured surface, knead the dough until it's smooth and elastic. ( use the extra flour if you need it.)
* Knead about 5 minutes total time.
* Put the dough in a greased bowl, flip it over so that the top is greased and cover it.
* Put the bowl in a warm place to let the yeast rise until it's doubled. ( About 1 hr. give or take)
* I do this step while the bread is rising
* Heat the apricots in boiling water.
Reduce the heat and cover
* Simmer until the apricots are tender. It takes about 15 minutes give or take.
* Drain and puree. ( Use a blender if you don't have a food processor.)
* Return the puree to the pan and stir in sugar, juice, peel, cinnamon, and salt.
* Cook about 5 minutes over LOW heat just to get everything to mingle.
* Set the filling aside and let it cool.
* Punch the dough down ( obviously after it's raised an hour)
* Cover it again and let it rest about 15 minutes.
* Grease a cookie sheet.
* On a lightly floured surface, roll the dough in a rectangle about 22 x 7 ish size.
* Spread the filling evenly on the top, but leave a 1 inch border on all sides
* Roll the dough in a jelly roll fashion - from the long side.
* Pinch the edges to seal.
* Adjust so that the seam side will face on the prepared cookie sheet.
* Shape into a ring. And this is optional. You can leave it long looking. The shape is irrelevant to the taste. But presentation is in the mouth of the beholder.
* If you shaped it in a ring, pinch the ends together.
* Get out your scissors - this is the fun part.
* Make cuts about 1/3 of the way towards the center, at 1-inch intervals around the OUTER edge.
* Cover and let rise until doubled - which usually is around 30-45 minutes.
* Bake 25-30 minutes in a PREHEATED 350 degree oven.
* Prepare the glaze by combining all the ingredients until smooth and drizzle over.
* Whenever I set out to bake a yeast raised bread - I look at the clock and say do I have . Give your self at least that!
Soemthing you spray in a robbers eyes. Ha Ha. Ok, I know that was sappy. Mace is the fine membrane around the nutmeg. It kinda tastes like nutmeg, but it's a bit milder.
Probably. Just realize there's such a teeny tiny quantity of it for a reason. It's a hidden-in-the-back flavor. So if you use nutmeg, just be aware you could potentially get over nutmeg-gy.
Years ago I came upon a really cool tip. PAM! Or cooking spray. I spray it on my counter BEFORE I lightly flour. AND then I spray it on my hands before I knead.
There's nothing special or crazy about this apricot bread recipe it's like any other yeast bread recipe. Two key things for rising:
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