Apricot Bread Recipe - Dessert Breakfast or Snack


	Apricot Bread Recipe A yeast-y tea ring bread This apricot bread recipe is like a tea ring and one of those Italian bread recipes I have made for years. This recipe is like a tea ring. It's a yeast bread with an apricot filling. You can either glaze, dust with cinnamon and sugar - or leave it alone all that kind of stuff is listed in the substitution section below. I'm not gonna kid you and say this is easy - because it takes a tad of time. BUT if you like that yeast-ey bread flavor this is WONDERFUL! Too if you have a ton of apricots and want to use them up check out my apricot dessert recipes section. Thanks for stopping by! Lisa Website Owner and LOVER OF Italian Dessert Recipes. Apricot Bread Recipe Ingredients: * 2 packages active dry yeast * 1/2 cup warm water * 1/2 cup warm milk * 1/3 sugar * 1/3 shortening (vegetable) * teaspoon salt * ABOUT 3 1/2 cups of flour * 1 egg * 1 tsp grated lemon peel * 1/8 tsp of mace Ingredients for the Filling * 1 cup of dried apricots * 1 1/2 cups water * 1/4 cup of sugar * 1 Tbsp fresh lemon juice * 1 tsp grated lemon peel * 1/4 tsp cinnamon * 1/8 tsp salt Glaze Ingredients * 1 cup confectioner's sugar * 1 tablespoon milk * 1/2 tsp butter * 1/2 tsp almond extract Apricot Bread Recipe Procedure * Dissolve the yeast in warm water in cup * Combine milk, sugar, shortening, and salt in a bowl. * Let the temperature of the milk/sugar/mixture cool to luke warm * Whisk the yeast mixture plus 1 cup of the flour until it's smooth * Whisk in egg, lemon peel and mace. * Slowly add in 2 - 21/4 cups of the flour a bit at a time. You want the dough to pull away from the side of the bowl. * On a lightly floured surface, knead the dough until it's smooth and elastic. ( use the extra flour if you need it.) * Knead about 5 minutes total time. * Put the dough in a greased bowl, flip it over so that the top is greased and cover it. * Put the bowl in a warm place to let the yeast rise until it's doubled. ( About 1 hr. give or take) Filling Procedure * I do this step while the bread is rising * Heat the apricots in boiling water. Reduce the heat and cover * Simmer until the apricots are tender. It takes about 15 minutes give or take. * Drain and puree. ( Use a blender if you don't have a food processor.) * Return the puree to the pan and stir in sugar, juice, peel, cinnamon, and salt. * Cook about 5 minutes over LOW heat just to get everything to mingle. * Set the filling aside and let it cool. Putting It All Together * Punch the dough down ( obviously after it's raised an hour) * Cover it again and let it rest about 15 minutes. * Grease a cookie sheet. * On a lightly floured surface, roll the dough in a rectangle about 22 x 7 ish size. * Spread the filling evenly on the top, but leave a 1 inch border on all sides * Roll the dough in a jelly roll fashion - from the long side. * Pinch the edges to seal. * Adjust so that the seam side will face on the prepared cookie sheet. * Shape into a ring. And this is optional. You can leave it long looking. The shape is irrelevant to the taste. But presentation is in the mouth of the beholder. * If you shaped it in a ring, pinch the ends together. * Get out your scissors - this is the fun part. * Make cuts about 1/3 of the way towards the center, at 1-inch intervals around the OUTER edge. * Cover and let rise until doubled - which usually is around 30-45 minutes. * Bake 25-30 minutes in a PREHEATED 350 degree oven. * Prepare the glaze by combining all the ingredients until smooth and drizzle over. What is mace? Mace is the fine membrane around the nutmeg. It kinda tastes like nutmeg, but it's a bit milder. Can I swap it? Probably. Just realize there's such a teeny tiny quantity of it for a reason. It's a hidden-in-the-back flavor. So if you use nutmeg, just be aware. How to deal with sticky dough Years ago I came upon a really cool tip. PAM! Or cooking spray. I spray it on my counter BEFORE I lightly flour. AND then I spray it on my hands before I knead. Trouble getting the dough to rise? This apricot bread recipe is like any other yeast bread recipe. Two key things for rising: Is your yeast old? ALWAYS check that date! Did you get the water warm enough to dissolve the yeast? Gotta do that! Did you get a warm area for rising? I've used the top of my fridge, the heater vent, the top of the oven while preheating. Scope out a warm area! Other Italian Cake Recipes Almond Cake Recipe Amaretto Cake Recipe Amaretto Mousse Cheesecake *Apple Pound* Cake Applesauce Cake Recipe Beer Cake Blueberry Cake Recipe Blueberry Coffee Cake Recipe Cappuccino Cake Caramel Cake Cassata Cake Chocolate Amaretto Cake Chocolate Buttermilk Cake Chocolate Torte Recipe Chocolate Walnut Cake Coconut Layer Cake Coconut Cake Recipe Date Bread Double Chocolate Brownie Recipe Eggnog Cake Recipe Flourless Chocolate Torte Fresh Strawberry Cake Recipe Gluten Free Chocolate Cake Recipe Harvey Wallbanger Cake Italian Cream Cake Recipe Italian Rum Cake Recipe Jelly Roll Recipe Key Lime Cake Lady Fingers Recipe Lemonade Cake Lemon Layer Cake Lemon Pound Cake Mint Brownie Recipe Peach Cake Recipe Poppyseed Cake Recipe Recipe For Chocolate Cheesecake Pear Cake Recipe Pineapple Carrot Cake Pistachio Cake Recipe Plum Cake Recipe Pumpkin Cake Pumpkin Bread Recipe Recipe For Chocolate Cheesecake Recipe For Pumpkin Cheesecake Ricotta Cake Spice Cake Recipe Sour Cream Cake Recipe The BEST Tiramisu Recipe Walnut Cake Recipe Whipped Cream Recipe Yogurt Cake Frostings - Glazes - Icings Click here to see my cake frosting recipes. Back to the top of the apricot bread recipe. Fathers Day I can already tell you the main recipes that are viewed on Italian Dessert Recipes during the last few weeks before Fathers Day - CHOCOLATE desserts, CHOCOLATE CAKES, CHOCOLATE cheesecake - basically anything chocolate. Not sure why we think men need chocolate. But, it's a cyclical. I see it every year - all my chocolate dessert recipes get the highest viewings. So, to give you some ideas - here's what most of us cook for our men on Fathers Day: Recipe for Chocolate Cheesecake (I love this because it uses sour cream, and makes the chocolate have the bittersweet deep end flavor Chocolate Walnut Cake Chocolate Buttermilk Cake (Uses 3 sticks of butter - I make this about 4 times a year!) And if you don't want chocolate? Another great holiday cake, that I make for celebrations: Italian Rum Cake (Give yourself a day ahead of time to make this. It needs to soak about 24 hours to flavor.) Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About**


Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.