Wednesday, February 11, 2009

Almond and Apricot Whole Wheat Bread

Quick bread, a marvelous cooking innovation that just perfect for the instant-gratification, buy-now pay-later, Seven11 at 2 in the morning kind of society we have become. Think about it: homemade bread, in under an hour. We have the delicate aroma of homemade bread wafting from the oven as dinner is being made while still being able to work over time for that project that just popped up at 4pm.

Here, is a wonderful recipe for whole wheat high-fiber bread that can be made in under an hour. The scent of the orange extract just perfumes the house with a heavenly scent of fresh baked bread. It is worth making the bread for the smell alone. Have less time… no problem, all quick breads make marvelous muffins by increasing the temperature to 375 F and reducing the baking time to 22 minutes give or take.

1 1/2 cups of hot water
1 1/2 cups dried apricots -- blitzed in a food processor
2 tablespoons buttah
1/2 cup maple syrup (i used sugar free... weight watchers... ewww)
1 egg
1 teaspoon orange extract
1 1/2 cups unbleached flour
1 cup flour, whole wheat
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sliced almonds, chopped/sliced/whatever

1. Preheat your oven to 350 degrees F.
2. Take your measuring pitcher and heat up the water in your microwave or from your kettle rehydrate the dried apricots. Once soft, add the water and the apricots to the standing mixer.
3. Add all of your ingredients to mixer in the order they are listed and let mix until dough seems sticky and well incorporated.
4. Grease your loaf pan or baking receptacle of choice.
5. Bake for 45 to 50 minutes or until a dark crust has appeared, and a toothpick comes out clean.

Enjoy a thick slice with dinner and some nice buttah…

As always, much love, many blessings, and happy baking.

1 comment:

Dave said...

I hope you saved some for me!