APRICOT ALMOND BREAD 
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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10 ounces (1¼ cups) | WATER, 27° C | 11½ ounces (1¼ cups + 3 tbsp.) |
2 tablespoons | BUTTER or MARGARINE | 2 tablespoons |
3¼ cups | ALL PURPOSE or BREAD FLOUR | 3¾ cups |
2 tablespoons | DRY MILK | 2 tablespoons |
2 tablespoons | BROWN SUGAR, packed | 3 tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
½ teaspoon | GROUND NUTMEG | ¾ teaspoon |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
½ cup | CHOPPED, DRIED APRICOTS | ⅔ cup |
¼ cup | BLANCHED, SLIVERED ALMONDS | ⅓ cup |
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FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
Bread Select Setting To Use: basic/specialty
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4.Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker. Add fruit and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan. Cool on rack before slicing.
SPECIAL TIP: To make apricot almond bread overnight or without having to be present to add the fruit and nuts, follow steps
STOLLEN FRUIT BREAD
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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6 ounces (¾ cups) | WATER, 27° C | 8½ ounces (1 cup + 1 tbsp.) |
1 | EGG, large | 1 |
2 tablespoons | BUTTER or MARGARINE | 2 tablespoons |
3 cups | ALL PURPOSE or BREAD FLOUR | 3¾ cups |
2 tablespoons | SUGAR | 3 tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
¼ cup | RED CANDIED CHERRIES | ⅓ cup |
¼ cup | GREEN CANDIED CHERRIES | ⅓ cup |
¼ cup | BLANCHED, SLIVERED ALMONDS | ⅓ cup |
¼ cup | RAISINS | ⅓ cup |
3 tablespoons | BREAD FLOUR | 4 tablespoons |
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
Bread Select Setting To Use: basic/specialty
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, level ingredients, pushing some of the mixture into the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4.Program recommended bread select setting and desired crust color and loaf size settings. Turn bread maker on.
5.Dust cherries, nuts and raisins with flour. Add when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan. Cool on rack before slicing.
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