How To make Walnut Apricot Bread
3 teaspoons Baking powder
3/4 teaspoon Salt
3 cups Flour
1/2 cup Brown sugar
packed
1 cup Dried apricots :
cut-up
2/3 cup Walnut meats
1 cup Milk
1 Egg -- well-beaten
4 tablespoons Butter
Sift the baking powder, salt, and flour together; sift once more. Add the sugar and mix again; then add the apricots and the nuts. Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK
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Apricot Nut Bread Recipe
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Bessemers Apricot and Walnut Loaf Cooked on Ben's Menu!
Using Bessemer Cookwares 2.5 Litre Saucepan & Lid, Ben cooks up a beautiful apricot and walnut loaf! Ingredients and instructions below!
Ingredients:
2 x Egg Whites
1/3 x Cup of Sugar
1 x Cup of Grated Carrot
¾ x Cup of Dried Apricots
¾ x Teaspoon of Bi Carbonate Soda
¼ x Cup of Chopped Walnuts
2 x Tablespoon of Flora Light Margarine (melted)
200gms of low fat yogurt mixed with tbsp. apricot jam
1 ½ x Cup of SR Flour
Instructions:
1. Beat egg whites and sugar for 1 minute.
2. Place all other ingredients besides the flour into the saucepan and mix.
3. Add egg whites and flour, mix gently.
4. Place lid on saucepan and open the vent by aligning it.
5. Put on a medium heat until the lid is touch hot.
6. When touch hot, reduce to low heat.
7. Leave it to cook for approximately 20-25 minutes (or until the top of the cake is firm).
8. Place on rack to cool.
All done! Post an image of your apricot and walnut loaf on our Facebook page, details below!
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How to Make Apricot Raisin Sunflower Seed Sourdough
This bread totally reminds me of a fantastic bread my mother-in-law used to bake and sell. It has a great balance of fruit flavors and sunflower seed crunch, and it is unbelievable toasted!
The recipe:
500g baker’s flour (other measurements in baker’s percentages)
75% (350g) filtered water
Mix together; 45-60ish minute autolyse
25% (125g) leaven
Mix; 30 minute rest
1.8% (9g) fine sea salt,
25% (125g) chopped, dried apricots
15% (75g) raisins
10% (50g) sunflower seeds; 30 minute rest
Stretch and fold; 30 minute rest. Coil fold twice, with 30 minutes between coil folds and around 90 minute rest after last fold (until it looks properly fermented!)
Pre-shape; 5-10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for around 20 minutes at 430F.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
Dried Fruit & Nut Loaf Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Dried Fruit and Nut Loaf. This loaf is a cake with lots of dried fruits (raisins, dried cranberries, dried cherries, dates, figs, prunes, and apricots) and nuts (walnuts, pecans, almonds, and/or hazelnuts) with just enough batter to hold it all together. What I also love about this cake is that it does not call for butter or even oil, instead, the ingredients are bound together with flour and beaten eggs.
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Amazing Apricot & Walnut Poppy Seed Rolls Recipe | Super Soft & Fluffy!
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These fluffy sweet bread rolls are a real treat! Inspired by Ukrainian ‘roulette with poppy seeds’, these apricot and walnut poppy seed rolls will be an instant favorite! They’re made with a soft and fluffy yeast dough; filled with a poppy seed, walnut, and dried apricot filling; then glazed with a simple sugar syrup. Enjoy them any time of day with a cup of coffee or tea! These rolls are simply divine!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:59 Making the Dough
03:15 Making the Filling
04:24 Shaping the Rolls
07:05 Adding Egg Wash
07:34 Proofing & Baking
08:11 Simple Sugar Syrup
08:37 Finishing the Rolls
09:22 Taste Test
#baking #poppyseed #rolls #bread #desserts #tatyanaseverydayfood #ukrainianrecipes