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Apricot and Almond Bread

Some people buy a bread machine on impulse or perhaps get given one as a Christmas present but it just gets shoved to the back of a cupboard and forgotten about. Our one never gets a chance to gather any dust - it's constantly being put to work! For everyday eating I bake a simple brown or white loaf, but at least once a week I introduce a bit of variety - this Apricot and Almond Bread is an example which is very popular in my family. We love the extra nutty flavour of the olive oil, though it's also delicious with butter instead if you don't need to be dairy-free. Serve it with jam or honey.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp Yeast
  • 400 g Strong White Flour
  • 1½ tsp Sugar
  • 25 mL Olive Oil
  • 1 tsp Salt
  • 50 g Ground Almonds
  • 280 mL Water
  • Added Later:
  • 100 g Dried Apricots chopped
  • 50 g Flaked Almonds

Method
 

  1. Put the main ingredients into the bread machine pan in the order listed (unless your manual suggests otherwise).
  2. Choose a basic, 4 hour setting that allows for adding ingredients - on mine its called "Basic Raisin".
  3. The roughly chopped apricot pieces and flaked almonds should be put in the automatic dispenser (or added when the beeper goes off).
  4. When the cycle completes, remove the loaf onto a cooling tray and leave until it's cooled down a bit.