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Apricot Nutmeg Bread
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1 cup water (70° to 80°)
3 tablespoons vegetable oil
1 teaspoon lemon juice
2 tablespoons plus 1-1/2 teaspoons brown sugar
1 teaspoon salt
2-1/4 teaspoons active dry yeast
3 cups bread flour
1 tablespoon plus 1-1/2 teaspoons instant nonfat dry milk powder
1 cup chopped dried apricots
3/4 teaspoon ground nutmeg
In bread machine pan, place the first eight ingredients in order suggested by
manufacturer. Select sweet bread cycle. Choose medium crust color and loaf size
if available. Bake according to bread machine directions (check dough after 5
minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before
final kneading (your machine may audibly signal this), add apricots and nutmeg.
Yield: 1 loaf (1-1/2 pounds).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |