Honey Apricot Bread Food

APRICOT SHORTBREAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
• Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
• Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.

HOMEMADE EASY APRICOT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
• In a medium bowl whisk together the sugars, flour, baking powder and salt
• In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

HONEY APRICOT BREAD

Steps:

• 1. Heat oven to 350 degrees. Mix flour, sugar, baking powder and salt. In a seperate bowl, mix egg, milk, honey and butter. Add to flour mixture and stir just until moistened. Stir in cereal and apricots. Pour into a 8x4 inch loaf pan that has been sprayed with non-stick cooking spray. Bake 55 to 60 minutes, or until toothpick inserted into center comes out clean. Let cool 10 minutes and then remove from pan.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

APRICOT SPICE BREAD (ABM)

Steps:

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

APRICOT NUT BREAD

Steps:

• In a small saucepan, cook the apricots in water until soft; drain.
• Preheat oven to 350 degrees.
• Generously grease and lightly flour two 7x3x2-inch loaf pans.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Stir in butter, milk, orange juice, and egg; mix well.
• Fold in dried apricots, nuts, and orange peel.
• Spoon into prepared pans.
• Bake 55 minutes or until a toothpick inserted in center comes out clean.
• Cool on rack 15 minutes.
• Remove from pan.
• Cool completely.

HONEYED APRICOTS WITH THYME

Steps:

• Put the dried apricots in a small, clean jar. Add the honey, wine and thyme, then top with the lid. Shake to combine, then leave overnight at room temperature to soak. Will keep for up to two weeks in the fridge.