APRICOT OAT BREAD
A flavorful white bread for the bread machine.
Provided by Kristen Mango
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
- Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 14.4 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 306 mg, Sugar 9.8 g
ALMOND APRICOT YOGURT BREAD (ABM)
Make and share this Almond Apricot Yogurt Bread (ABM) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Place all ingredients except almonds and apricots in machine in order recommended by the manufacturer. Select sweet cycle.
- Add almonds and apricots at the "add ingredients" signal.
Nutrition Facts : Calories 2720.4, Fat 75.4, SaturatedFat 21.6, Cholesterol 252, Sodium 3861.9, Carbohydrate 442.5, Fiber 30.8, Sugar 106, Protein 77.8
HONEY OATMEAL BREAD (ABM)
This bread recipe came off the back of the bread flour. I found it to be so good, just a "tad sweet', and its great toasted. Cook time is what is suggested on your ABM. For a softer crust, butter the crust of the bread and put in a plastic bag as soon as it comes out of the machine. This recipe makes a 1 1/2 pound loaf.
Provided by Chef shapeweaver
Categories Yeast Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Measure ingredients into bread machine in the order listed in the order suggested by manufacturer.
- Select "light" baking mode,if available.
Nutrition Facts : Calories 2132.4, Fat 34.4, SaturatedFat 6.7, Cholesterol 214.5, Sodium 2762.5, Carbohydrate 395.7, Fiber 16.8, Sugar 79.4, Protein 59.8
GLUTEN-FREE HAZELNUT BREAD (ABM)
Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.
Provided by mersaydees
Categories < 4 Hours
Time 2h54m
Yield 1 Loaf
Number Of Ingredients 15
Steps:
- Fit the bread pan with the kneading paddle.
- Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
- Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
- Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
- Press Menu and select Gluten Free.
- Select dough size.
- Press start to mix, knead, rise, and bake.
- Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
- When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.
LAVENDER HAZELNUT BREAD (ABM)
Make and share this Lavender Hazelnut Bread (Abm) recipe from Food.com.
Provided by Annacia
Categories Yeast Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all ingredients in bread pan of your bread machine. Select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
- After resting, turn dough bottom side up and press to flatten. For baguettes (long, slender) or boules (round), divide the dough into 2 pieces and shape. For baguettes, fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
- Place on a baking sheet dusted with cornmeal or covered with a silpad. Cover and place in a warm spot to rise until the dough is doubled in bulk, approximately 30 to 50 minutes (depending on how warm your room is).
- Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
- Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
- Preheat oven to 400 degrees. After rising, slash or score the loaves with a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned and sounds hollow when tapped1he 45. Remove from oven and place the loaves on a wire rack until cooled.
Nutrition Facts : Calories 2156.8, Fat 59.4, SaturatedFat 5.6, Sodium 3512.9, Carbohydrate 352.2, Fiber 20.8, Sugar 29.9, Protein 57
APRICOT SPICE BREAD (ABM)
A great breakfast bread, toasted with honey or butter slathered on it. This is for the ABM, but could be taken out after first rise and shaped by hand and baked in oven. Maybe at 350F for 30 minutes? This is for a 1 1/2 lb. loaf. Cook time is approximate and doesn't include cooling time for apricots.
Provided by Outta Here
Categories Yeast Breads
Time 4h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place the apricots and water in a small saucepan and bring to a boil.
- Remove from the heat and allow to steep for 5 minutes.
- Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature.
- Finely chop the apricots.
- Measure the reserved cooking liquid and add enough apricot nectar to measure 7/8 cup.
- Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS.
- Program the breadmaker for the medium crust mode and whatever setting your machine has for adding things later, and press start.
- At the end of the mixing cycle and just before the kneading cycle begins, (or when machine beeps) add the chopped apricots.
- Remove bread at the end of the baking cycle promptly. Allow to cool on wire rack completely before slicing or wrapping for storage.
HAZELNUT APRICOT OAT BREAD (ABM)
Make and share this Hazelnut Apricot Oat Bread (Abm) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Bake according to manufacturer's instructions, adding the apricots and hazelnuts during the add-ins cycle or 5 minutes before the final kneading.
Nutrition Facts : Calories 2778.6, Fat 93.2, SaturatedFat 8, Cholesterol 4.5, Sodium 3640.9, Carbohydrate 426.6, Fiber 42.9, Sugar 70.1, Protein 78.1
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