Apricot and Pistachio Brioche Bread
This variation on a basic bread-machine recipe is a simple way to create your own Apricot and Pistachio Brioche Bread that looks good and smells great but has a taste and texture that’s divine! The version I’ve listed here is dairy-free for my family, but it’s also wonderful with regular cows’ milk and butter.
Ingredients
Method
- Put the main ingredients into your bread-maker pan in the order listed
- Select the brioche setting and start
- While the first kneading is taking place you’ll have plenty of time to zest the lemon and chop the apricots & pistachios, but keep the cubed spread (or butter if you choose) in the fridge until required.
- After about 55 minutes following (or if/when your machine indicates) put in the additional ingredients and continue the programme cycle
- Allow to cool for a short time then turn out of the pan carefully to preserve its appearance, as the brioche should be quite soft and delicate.
- Leave to stand for as long as you can resist it before slicing!