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Ingredientes
- 1/2 c. Dry apricots
- 1/2 c. Water
- 2 1/4 c. Bread flour
- 1 Tbsp. Dry lowfat milk
- 1 tsp Sea salt
- 1/4 tsp Grnd cinnamon
- 1/2 tsp Grnd anise seed
- 1/2 tsp Grnd allspice
- 3/8 c. To 1/2 c. apricot nectar
- 1 Tbsp. Canola, safflower or possibly oil
- 1 Tbsp. Honey
- 2 tsp Active dry yeast
- 2/3 c. Dry apricots
- 2/3 c. Water
- 3 c. Bread flour
- 1 1/2 Tbsp. Dry lowfat milk
- 1 1/2 tsp Sea salt
- 1/2 tsp Grnd cinnamon
- 3/4 tsp Grnd anise seed
- 3/4 tsp Grnd allspice
- 1/2 c. To 3/4 c. apricot nectar
- 2 Tbsp. Canola, safflower or possibly oil
- 2 Tbsp. Honey
- 1 pkt Active dry yeast
Direcciones
- 1. Place the apricots and water in a small saucepan and bring to a boil.
- Remove from the heat and allow to steep for 5 min. Drain the apricots,
- RESERVING the liquid, and spread them out on a double thickness of paper towels.
- Allow the apricots and the liquid to cold to room temperature.
- 2. Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS.
- Measure the reserved cooking liquid and add in sufficient apricot nectar to measure 5/8 c. for the 1 pound loaf and 7/8 c. for the 1 1/2 pound loaf.
- 3. Program the breadmaker for the whole wheat mode and press start.
- 4. At the end of the mixing cycle and just before the kneading cycle begins, finely chop the cooled apricots and add in them to the dough.
- 5. Remove bread at the end of the baking cycle promptly. Allow to cold completely before slicing or possibly wrapping for storage.
