Bread Machine Sour Cream Apricot Coffee Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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loaf is studded with apricots, and scented with citrus. The sour cream helps keep it moist. This recipe is from The Baker's Catalogue, Spring through Summer 2001. Ingredients:
makes 1 (2-pound) loaf |
1/2 cup (4 ounces) sour cream |
2 large eggs |
3/4 cup (6 ounces) orange juice |
3 1/2 cups (14 7/8 ounces) king arthur unbleached all-purpose flour or mellow pastry blend |
1/4 cup (1 3/4 ounces) sugar |
1 tablespoon instant yeast or 2 1/4 teaspoons saf gold instant yeast |
1 1/2 teaspoons salt |
1/4 cup (1 5/8 ounces) potato flour or 1/3 cup instant potato flakes |
3/4 cup (3 3/8 ounces) shredded or diced apricots |
Directions:
1. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic setting, light crust, and press Start.
2. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Yield: one 2-pound loaf.
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