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Apricot-Almond Breakfast Bread Recipe


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     Apricot-Almond Breakfast Bread

Category   Desserts - Breads
Sub Category   None

1 & 1/4 cups water
1 & 1/2 Tablespoon unsalted butter
1 & 1/2 Tablespoons sugar
1 & 1/2 teaspoons salt
3 cups King Arthur Special Bread Flour
1 & 1/2 cteaspoons active dry yeast OR 1 & 1/4 teaspoons instant yeast
1/3 cup chopped dried apricots
3/4 cup whole blanched almonds

- Place all of the ingredients, except the apricots and almonds, into the pan of your bread machine, program the machine for the Raisin Bread Cycle (if your machine has such a cycle) or the Basic Cycle, light crust, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Add the apricots and almonds when the beeper sounds; if your machine doesn't have a raisin bread cycle, add the fruit and nuts 3 minutes before the end of the second kneading cycle. Allow the machine to complete its cycle.

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