I have a feeling not many of you venture in the kitchen in the summer time. It’s hot. It’s hot and sticky. I had little desire to bake a yeast bread for this month’s theme. Until I saw this apricot bread online. I don’t remember how I came across it. It was through one site and another that led me to this beauty.
A perfectly fantastic bread to share with #TwelveLoaves July!
I will be completely honest with you. I had some baking difficulties. Some major dough issues. So bad that I almost chucked the whole thing in teh garbage. But it looked so good with it's incredible filling. I had every intention of making a ring and a twist bread and some mini rolls. The smaller twist bread was no problem and the rolls were a cinch. But this beast below...well, I call it a beast and it ended up being quite the beauty. I almost threw this part of the bread process away. Thank goodness I stopped myself and gave it a chance! What's my bread baking moral? Don't ever give up on the yeast!
It wasn't the prettiest and I had the worst time making it into a ring. Blame the heat. Blame my rushing. I don't know what in the world happened. It happened and it all turned out fine in my bread baking world. I even got a text from my neighbor after I sent his kids a sample to try a little of it all, "Did you bake those breads? All of them?". I told him yes...I did bake these breads. He was quick to ask me when am I baking them again;)
#TwelveLoaves July: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves July 2013 all about baking with stone fruits! We are excited to have Renee of Magnolia Days and Paula from Vintage Kitchen Notes hosting this month's event!
Share your favorite stone fruit bread recipe: quick or yeast! Think luscious quick loaves, sinful scones, delightful Danishes. Any bread recipe you’d like to bake with stone fruits, share it with us! Let’s get baking!
You must see what our very talented #TwelveLoaves bakers have created July!
- Apricot Bread from Savoring Italy
- Peach & Apricot Honey Bread from Try Anything Once Culinary
- Peach Muffins from Ma Che Ti Sei Mangiato
- Peach Challah from Vintage Kitchen Notes
- Cherry Muffins from Magnolia Days
- Apricot Braided Loaf from Karen’s Kitchen Stories
- Cinnamon Peach Monkey Bread from Hip Foodie Mom
- Peach Oat Quick Bread from A Baker’s House
- Peach Cinnamon Rolls from That Skinny Chick Can Bake
- Nectarine Raspberry Bread from A Handful of Everything
Look at what we’ve baked this past year!
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
January: Clean Slate
February: Open Challenge
March: Holiday Breads
#TwelveLoaves-founded by Savoring Italy.
Prep Time: about 2 hours
Cook Time: 30-35 minutes
Ingredients (1 large bread twist)
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 dried apricots, chopped
- 1/2 cup fresh apricots, chopped
- 1/2 cup orange juice
- 6 Tablespoons unsalted butter
- 1/2 cup sugar
- 1/4 all-purpose flour
- 2 Tablespoons unsalted butter, melted
- 1/2 cup apricot jam
- 1/2 cup sliced almonds
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 T of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. While dough is rising, soak the apricots in the orange juice (I also threw in a Tablespoon of limoncello. If you have any and you like the flavor, use it!)
Line a regular and mini size loaf pan with parchment paper. (if you don't have a mini loaf pan, you can use a muffin tin) .
for the filling: In a mixing bowl, cream the butter and sugar until fluffy. Drain the apricots from the juice. Reserve the juice. Mix the apricots and flour into the butter/sugar mixture.
Punch down the dough. Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the apricot mix over the dough, leaving a 1-inch border on the sides. Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Cut the ends off.
Place the ends in a small loaf pan or (muffin tins that have been sprayed with baking spray.)
Place roll seam-side down on the baking sheet. Cut the log in half so you now have two logs to work with. Cut the first half of the log in half lengthwise with a chef's knife.
Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Carefully place in the first parchment lined loaf pan.
Repeat with the second log and place in the other parchment lined loaf pan (if you don't have two loaf pans, you could bake the other log on a parchment lined baking sheet). You could also make a ring bread with this other 1/2 of the log like I did.
Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
Preheat the oven to 350 degrees F. Uncover the loaf and brush butter on the loaf (and the rolls).
Bake the bread, rotating the baking sheet halfway through, until golden brown , 30 to 35 minutes. (check the rolls as they may be done a few minutes before). Brush bread and rolls with melted butter.
Sprinkle on the almonds. While bread is baking, heat up the apricot jam with the reserved orange juice.
Brush the apricot jam on the bread hot of the oven.
inspired by this Apricot and Marzipan Twist
dough from me and filling adapted from their recipe