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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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Resting Time 4 hours
Total Time 3 hours 50 minutes
Servings: 10 people
Calories: 1234
Ingredients Method

Ingredients
  

  • Main Ingredients:
  • 1½ tsp Yeast
  • 400 g Strong White Flour
  • 4½ Tbsp Sugar
  • 1 tsp Salt
  • 50 g Sunflower Spread Cut into ½“ cubes
  • 2 beaten Eggs
  • 200 ml Almond Milk
  • To Add:
  • 70 g Sunflower Spread cubed
  • 100 g Chopped dried apricots
  • 50 g Chopped pistachios unsalted
  • Zest of 1 lemon unwaxed

Method
 

  1. Put the main ingredients into your bread-maker pan in the order listed
  2. Select the brioche setting and start
  3. 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.
  4. After about 55 minutes following (or if/when your machine indicates) put in the additional ingredients and continue the programme cycle
  5. 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.
  6. Leave to stand for as long as you can resist it before slicing!