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Apricot Summer Bread - #TwelveLoaves

Apricot Summer Bread

Summer I tend to bake a little less. Not that I don't LOVE to bake. Not that I don't have little customers complaining at my lack of baking activity.

But you see, we were just in Italy for the first part of the summer and I didn't do much in the kitchen, other than help stir a risotto or slice fruit for one of my mother-in-law's amazing crostatas.

Teresa's (my mother-in-law) kitchen is pretty small and let me tell you, she moves at lightning speed! So it's better that I do as less possible in the kitchen. Something unavoidably happens when we get back to our little Florida kitchen, I don't know where to start! I lean towards creating Italian recipes I saw Teresa make. I try to find the same ingredients and do my own riff of her culinary genius.

Apricot Summer Bread

Apricot Summer Bread



Deciding on what to bake was pretty easy! I have been obsessed with sweet apricots in Italy and here in Florida. I couldn't wait to cook some up and top a super easy (and reliable) dough that I use almost every week.

I found the apricot bread recipe here in Bon Appetit and adapted it slightly (fresh apricots, used different dough recipe, no anise in the dough). Feel free to use only dried apricots if you can't find any ripe fresh ones!


Notes
I use this recipe for the bread dough found here.

 Apricot Summer Bread

Ingredients
  1. for the dough (see notes)
  2. for the topping
  3. 2 cups dried apricots
  4. 3 apricots, sliced in small pieces
  5. 1/2 cup sugar
  6. 1/2 cup apricot preserves
  7. 1 1/4 teaspoons almond extract, divided
Instructions
  1. Combine apricots (dried and fresh) and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 tsp. almond extract. Let cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill.
  2. Follow directions for focaccia.
  3. Punch down dough; divide in half. Place half of dough in the center of a 12-inch-square piece of parchment paper. Using your fingertips, shape dough into a 9-inch round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4 inch plain border.
  4. Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes.
  5. Meanwhile, arrange a rack in middle of oven; preheat to 375°. Beat egg with 2 tsp. warm water in a small bowl.
  6. Brush border of dough with egg wash. Bake until crust is golden, 25–30 minutes. Transfer to a wire rack.
  7. DO AHEAD: Bread can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350° oven until warm, 10–15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
  8. Dust hot bread with powdered sugar. Serve at room temperature.

17 comments

  1. I love ripe, fresh apricots in the summer but have so few recipes that use them! Now I have a new one and it looks delicious!

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  2. This looks amazing and a great way to incorporate those apricots!!!

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  3. This looks positively marvelous! Well done!

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  4. I love this! It's like the jam is baked in.

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  5. This is just straight up lovely! I bet a wedge of this with morning tea would be wonderful!

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  6. Whoa, this bread looks amazing and makes me crave a slice right not as an almost midnight snack!

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  7. I tend to miss apricot season every summer. It's like they're suddenly gone and I never touched one! Love the idea of fruit focaccias. Love! This one is gorgeous and perfect for a summer afternoon.

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  8. I LOVE apricots. This bread looks fantastic.

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  9. I haven't had many apricots. I don't see them very often. This apricot bread though, looks incredible! That last picture made me want to lick it through the computer screen!!! Thank you for sharing!

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  10. Apricots are one of my favorite fruits and that looks absolutely, mouth-wateringly gorgeous! Pure summer.

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  11. Lora,
    My hubby would love this bread! Apricots are his favorite. Hope you like the Chocolate Zucchini Quick Bread I brought this month.
    Annamaria

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  12. Words can not describe about how I feel, If I had a choice I would eat this everything day. Big time Apricot fan!

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  13. i love sweet focaccia but never make it! It is a great alternative to bread when you want something less sweet, where the fruit stands out. This is just gorgeous and perfect for summer's best apricots!

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  14. I love apricots, what a gorgeous bread. The mix of fresh apricots, dried apricots, and apricot jam sounds like summer bliss!

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