Apricot-Raisin Bread Recipe
Apricot-Raisin Bread has a munchy taste. The eggs with milk gives the Apricot-Raisin Bread a prefect taste. Must catch it.
Ingredients
| 1 cup boiling water, approximately | ||
| 3/4 cup coarsely chopped dried apricots | ||
| Raisins | 1/2 Cup (16 tbs) | |
| 3 tablespoons plus 1/2 cup granulated sugar | ||
| Oil | 1/3 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| 2 1/4 cups unbleached, all-purpose flour | ||
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 2/3 Cup (16 tbs) | |
| 3/4 cup unprocessed bran | ||
Directions
Preheat oven to 350°F.
Grease a 9 x 5 x 3 inch bread pan.
Pour boiling water over apricots and raisins just to cover.
Let sit for 10 minutes.
Drain well and add 3 tablespoons sugar.
Mix well.
While fruit is soaking, add the remaining 1/2 cup sugar to the oil and beat well.
Add eggs, one at a time, beating until well mixed.
Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.
Fold in fruits.
Pour mixture into prepared pan.
Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
Remove from oven and cool for 10 minutes.
Remove from pan and cool on a cake rack.
Grease a 9 x 5 x 3 inch bread pan.
Pour boiling water over apricots and raisins just to cover.
Let sit for 10 minutes.
Drain well and add 3 tablespoons sugar.
Mix well.
While fruit is soaking, add the remaining 1/2 cup sugar to the oil and beat well.
Add eggs, one at a time, beating until well mixed.
Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.
Fold in fruits.
Pour mixture into prepared pan.
Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
Remove from oven and cool for 10 minutes.
Remove from pan and cool on a cake rack.
Chef
