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APRICOT ALMOND BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
10 ounces (1¼ cups)
2 tablespoons
3¼ cups
2 tablespoons
2 tablespoons
1¼ teaspoons
½ teaspoon
2 teaspoons
- or -
1½ teaspoons
½ cup
¼ cup
WATER, 80º F
BUTTER or MARGARINE
BREAD FLOUR
DRY MILK
BROWN SUGAR, packed
SALT
GROUND NUTMEG
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
CHOPPED, DRIED APRICOTS
BLANCHED, SLIVERED ALMONDS
11½ ounces (1¼ cups + 3 tbsp.)
2 tablespoons
3¾ cups
2 tablespoons
3 tablespoons
1½ teaspoons
¾ teaspoon
2 ¼ teaspoons
-or-
2 teaspoons
⅔ cup
⅓ cup
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: Sweet
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4. Program for recommended Bread Select
Setting and desired Bread Color. Program
TIMER if being used. Start bread maker. When
done, turn off and remove bread from pan.
Cool on rack before slicing.
SPECIAL NOTE: To make apricot almond
bread overnight or without having to be present
to add the fruit and nuts, follow steps 1-3 then
place apricots and almonds around the outside
edge of pan, away from the yeast. Do not add
these ingredients to the water in pan as they
will absorb too much liquid and affect the
consistency of the dough. Continue with step 4.
PANETTONE
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
6½ ounces (¾ cup + 1 tbsp.)
2
¼ teaspoon
3 tablespoons
3⅓ cups
3 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
⅓ cup
⅓ cup
2 tablespoons
1 tablespoon
WATER, 80°
°°
° F
EGGS, large
VANILLA EXTRACT
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RAISINS
MIXED CANDIED FRUIT and PEEL
BLANCHED, SLIVERED ALMONDS
GRATED LEMON RIND
8 ounces (1 cup)
2
½ teaspoon
3 tablespoons
4 cups
3 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
½ cup
½ cup
3 tablespoons
2 tablespoons