Bread In The MakingHow To Make Apricot Bread
Preparation Time: 15 Minutes plus mixing
and kneading time in bread machine,plus rising.
Cooking Time: 30 - 35 minutes
Makes: 1 loaf (serves 12 -
15)
- 250ml (9 fl oz / 1 cup) water
- 100ml (3 1/2 fl oz / 1/3 cup) milk at room temperature plus some for glazing
- 2 tbsp thick set honey
- 450g (1lb / 3 cups) strong plain brown flour
- 115g (4oz / 1 heaped cup) rolled oats, plus extra for sprinkling
- 1 1/2 tsp salt
- 2 tsp granulated sugar
- 25g (1oz) butter diced
- 1 1/2 tsp fast-action dried yeast
- Pour the water and milk into the bread pan, then
add the honey. Sprinkle over the flour, covering the liquid. Sprinkle
over the oats. Place the salt, sugar and butter in separate corners.
Make a well in the centre of the flour and add the yeast. Close the
lid, set the machine to "Dough" and press start.
- Meanwhile, grease or flour 2 baking sheets and set
aside. When the dough is ready, remove it, knock it back on a lightly
floured surface, then shape into a round. Place on a baking sheet. Cover
and leave to rise in a warm place until doubled in size.
- Preheat the oven to 230C / 450F/gas mark 8. Make
a cut into the loaf top, brush with milk and sprinkle with oats.
- Bake for 10 minutes, then reduce the temperature to
200C / 400F / gas mark 6 and bake for a further 25 to 30 minutes, or
until the bread has risen. lightly browned, and sounds hollow when tapped
underneath.
- Turn loaf out onto a wire rack to cool. Serve in slices.