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Cook'n with Betty Crocker 
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Dried Apricot Bread 1.5-pound |
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Serves: 12 Print this RecipeServing Size: 1 slice 1 1/2-Pound Recipe 1 cup plus 1 tablespoon water 1 tablespoon margarine or butter, softened 3 cups bread flour 1 tablespoon sugar 1/2 teaspoon ground nutmeg 1 1/2 teaspoons salt 2 1/4 teaspoons bread machine or quick active dry yeast 2/3 cup dried apricots, cut into fourths Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour. Measure carefully, placing all ingredients except apricots in bread machine pan in the order recommended by the manufacturer. Add apricots at the Raisin/Nut signal. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. 1 Slice: 135 Calories (10 calories from fat); 1g fat (0g saturated); 0mg cholesterol; 300mg sodium; 32g carbohydrate (2g dietary fiber); 4g protein SUCCESS TIP: We found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves. SUCCESS TIP: If your bread machine doesn't have a Raisin/Nut signal, add the apricots 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs. SUCCESS TIP: Sugar helps to brown the crust of baked foods. Because dried apricots have a high amount of sugar, we recommend using a medium or light crust setting so the crust doesn't become too dark during baking. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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