Apricot Yogurt Bread Recipe
Ingredients
| 1/4 cup Brand Rice | ||
| Water | 2/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1 Teaspoon | |
| Quick package | 1 | |
| Dried apricots | 1/3 Cup (16 tbs), chopped | |
| Flour | 2 Tablespoon | |
| Apricot | 1 Carton (1l) | |
| 1/3 cup apricot nectar or water | ||
| 1 egg, slightly beaten | ||
Directions
Preheat oven to 350°F (177°C).
Butter and flour a 9" x 5" loaf pan.
Cook rice with 2/3 cup water, 1/4 teaspoon salt and 1 teaspoon butter or margarine according to package directions.
Cool.
In a large bowl, combine quick nut-bread mix, apricots and flour; mix.
Add cooked rice, yogurt, apricot nectar or water and egg.
Stir just until dry ingredients are moistened.
Spoon batter into prepared pan.
Bake until done and lightly browned, about 1 hour.
Let cool in pan 10 minutes.
Turn out on wire rack and cool.
Butter and flour a 9" x 5" loaf pan.
Cook rice with 2/3 cup water, 1/4 teaspoon salt and 1 teaspoon butter or margarine according to package directions.
Cool.
In a large bowl, combine quick nut-bread mix, apricots and flour; mix.
Add cooked rice, yogurt, apricot nectar or water and egg.
Stir just until dry ingredients are moistened.
Spoon batter into prepared pan.
Bake until done and lightly browned, about 1 hour.
Let cool in pan 10 minutes.
Turn out on wire rack and cool.
Chef
