Savoring Italy logo

Apricot Bread – #TwelveLoaves

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!

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

April: Berries

#TwelveLoaves-founded by Savoring Italy.

Apricot Bread

by Savoring Italy
Prep Time: about 2 hours
Cook Time: 30-35 minutes

Ingredients (1 large bread twist)

    dough

    • 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

    filling

    • 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

    Topping

    • 2 Tablespoons unsalted butter, melted
    • 1/2 cup apricot jam
    • 1/2 cup sliced almonds
    Instructions

    Dough Directions

    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

    Reader Interactions

    Comments

    3. Liz says

      July 1, 2013 at 6:08 am

      I have had way too many of these days to mention. So glad the taste was terrific…I am so envious of your fresh apricots. I know I could decimate your loaf in no time at all!

      Reply

    10. Renee says

      July 1, 2013 at 8:02 am

      Oh my goodness Lora what a lovely bread. At least it was a success after you struggled with the dough so much. Your neighbors are so lucky. Wish I was close so I could try your creations.

      Reply

    11. Paula @ Vintage Kitchen Notes says

      July 1, 2013 at 8:14 am

      I´ve had many breads that I was about to give up on, and they just came to life in the oven. Yeast is a wonderful thing. Apricots! I usually miss them, and hardly do anything with them. This is gorgeous Lora! The filling is yummy. I´m pinning this one for next summer!

      Reply

    13. Stephanie @ Girl Versus Dough says

      July 1, 2013 at 10:39 am

      I know that story all too well — when you think a bread is just going to be a disaster, but you press on and it ends up being perfectly OK in the end. This bread looks stunning and I LOVE the flavors going on here. Perfect for summer!

      Reply

    15. Alice @ Hip Foodie Mom says

      July 1, 2013 at 11:20 am

      Lora,
      LOVE this bread! Don't know if you have read my post yet. . but I baked YOUR monkey bread! 🙂 and I totally hear you on cooking/baking in the summertime. I'm in WA and we don't have A/C in the house. . (you really don't need it except for a few days/weeks in the summer) and of course, I decide to bake for Twelve Loaves on like the hottest day we've had so far. 😛 oh well. . and don't know what you are talking about. . your bread looks beautiful!!!

      Reply

    22. Dionne Baldwin says

      July 2, 2013 at 2:56 pm

      I'm going to have to tough this one out. I am bringing this for the 4th of July to our friend's house! I have three box fans strategically placed in my house to vent the hot air from the kitchen. I am way too cheap to use my ac. 😛 Those fans are what keeps us from passing out with the added heat of the oven, but with them on it stays nice and cool while we still get delicious baked goods! You really inspire me to get into the kitchen and bake…even in 100 degree weather.

      Reply

    23. Lisa says

      July 2, 2013 at 8:28 pm

      Oh my gahh, Lora, I can't get enough of your breads, this apricot bread being no exception! It's so 'glazy', fruity, nutty and beautiful! My 'Lora's Goodies' bookmarks are starting to take over the folder! I'd do anything..well, most anything, for a couple slices right now, or several of those baby breads! Love fresh apricots and that photo with the pit is killing me! xo

      Reply

    27. kristy says

      July 9, 2013 at 6:00 am

      Do you mind I'm taking a bite on this luscious bread. Hmm….I just love anything yeasted. Your bread looks so really tempting. Slurppp….
      Kristy

      Reply

    28. Sue {munchkin munchies} says

      July 9, 2013 at 2:23 pm

      Lora, I just picked a whole basket of apricots from our tree yesterday, and now I have a new wonderful recipe for them~perfect timing! it never gets too hot to turn on the oven around here either:) Your loaf turned out gorgeous, as always! THANKS, my friend!

      Reply

    30. Laura@bakinginpyjamas says

      July 13, 2013 at 1:32 pm

      This looks delicious Lora, very summery indeed. I'm glad the dough finally worked out well for you.

      Reply

    36. Peach Oat Quick Bread says

      January 3, 2014 at 8:46 pm

      […] Apricot Bread from Cake Duchess 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  […]

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *