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Rich Apricot Bread

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Bread (238)      Nuts (169)      Almonds (94)      Walnuts (53)      Apricots (36)      Raisins (13)      Icing Sugar (2)     

This incredibly indulgent enriched bread is a bit of a cross between stolen and a Danish pastry. Cut it into triangles for a delicious dessert or very naughty breakfast. Based on the brands I used, each slice is about 305 calories. If you want, check out some of my bread making tips.

Preparation Time: 3 hours
Cooking Time: 25 minutes
Makes: 10 servings


250g white bread flour
1/4 tsp salt
2 tsp fast action yeast
50g margarine
90g light margarine
100ml soya milk
1 egg
120g dried apricots
60g seedless raisins
60g walnuts
50g flaked almonds
70g soft dark brown sugar
35g plain wholemeal flour
1/2 lemon
50g apricot jam
70g icing sugar


Soak the apricots and raisins in boiling water overnight.
Mix the bread flour, salt and yeast together.

Rub in the normal margarine for a breadcrumb like consistency.

Beat in the egg, then gradually pour in the milk to form a sticky dough.

Knead for ten minutes, then prove for about an hour.

Cream the light margarine with sugar, and fold in the flour.
Zest and juice the lemon.
Drain the fruit, then chop the apricots and walnuts.

Stir the zest, fruit, and walnuts into the mixture.

Roll out the bread dough to a thick triangle, then spread the filling on top.

Roll the dough up like a swiss roll, then link the two ends together.
Leave to prove for about an hour, by which time, the hole in the middle should have closed up.

Bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Heat the jam in the microwave with a teaspoon of water, then use it to glaze the bread.
Sprinkle the almonds on top.

Stir the lemon juice into the icing sugar to make a runny paste, and pour it over the bread.

#Icing Sugar
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