Posted by: Michelle Mitton | August 17, 2008

Tropical Apricot Bread

Tropical Apricot BreadIf you think that when it comes to bread your choices are white or wheat I’m going to expand your mind a bit today. One of my favorite little cook books that I picked up more than a dozen years ago at a Sam’s Club down in North Dakota is Entrees from Your Bread Machine by Donna Rathmell German.

It’s not fancy, it’s not big–no pictures–and cost me all of something like $5 but it’s been a terrific investment because I’ve used so many recipes from that cook book over the years. Here’s a modified recipe from one of the many terrific bread recipes in that book. Note that there isn’t a lot of sugar added to the dough because the nectar and dried fruit has so much sugar already.

1 1/2 cups apricot nectar
2 tablespoons butter
1 teaspoon salt
1 tablespoon sugar
3 1/2 cups all-purpose flour
3/4 tablespoon of yeast
1 cup (give or take) of diced, dried tropical fruit mix (mine had shaved coconut, mango, papaya, pineapple and raisins)

Make sure the ingredients are at room temperature then put them all into the bucket of your bread machine in the order listed (you always want the liquid on the bottom). Set the machine for the regular white bread cycle selection and let it go. Pretty soon it will smell so good you’ll be screaming from the thrill of it all.

If you want to try making this the traditional by-hand way then by all means give it a go. Use the nectar as a liquid, proof your yeast and mix in the other ingredients, adding flour bit by bit until the bread it the right consistency. When I bake a loaf of bread in the bread machine I prefer to have it be a bit on the doughy side because it makes for a more tender load and if I’m baking it in the machine it doesn’t matter how sticky and hard-to-handle the dough is.

It’s particularly good with a fancy butter to accompany it.

Sponsored by Pak Naks–Decorate your stuff with these adorable rubber charms.

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