When I’m not composing salads or eating my vegetables, you will often find me baking!
I love to bake. And I especially love baking bread.
The Bread Bakers are a group of bakers, cooks, foodies, bloggers who share a passion for baking bread. Each month a theme is chosen. Mireille of The Schizo Chef is the host for this month. And Mireille chose stone fruit as this month’s theme!
I decided to use dried apricots and this bread is truly delicious. It’s baked in a casserole dish. It yields a sweet, crunchy and chewy top. Though the bread is light and soft.
The star of this bread, both inside and out, are these sweet, plump dried apricots.
Combine them with some toasted oats, honey, butter, eggs, flour and yeast. It forms a light sticky dough which will rise for an hour. Punch it down, place it in your greased casserole dish, and let it rise again before baking.
While your bread is baking, whip up a simple glaze of confectioner’s sugar, milk and pure vanilla extract.
Poke holes all over the top of the bread right out of the oven. Pour the glaze all over and then sprinkle with some sliced almonds and snipped apricots.
Let it cool slightly on a wire rack before slicing.
A savory but slightly sweet treat for breakfast, brunch or snacking!
“Everyone needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul.” John Muir
- 1¼ cups of boiling water
- 1 cup of old fashioned oats
- 1 cup of dried apricots, chopped into ½ inch slices
- 5 Tablespoons of butter, cut into cubes
- ⅓ cup of honey
- 1 teaspoon of kosher salt
- ¼ cup of warm water (105 degrees)
- 1 package of active dry yeast
- 2 large eggs
- 3½ cups of all purpose flour
- 2 cups of powdered sugar
- 3 Tablespoons of whole milk
- 1 Tablespoon of light corn syrup
- 1 teaspoon of pure vanilla extract
- (Sliced almonds and additional chopped apricots for garnish if desired)
- Place the oats in a small, non stick frying pan and toast over medium high heat for 2 -3 minutes or until the oats turn golden.
- In a large mixing bowl, stir together the oats, apricots and boiling water. Cover and let sit for about 5 minutes.
- Add the butter, honey and salt and mix well.
- Cover and set aside until the mixture comes to a lukewarm temperature.
- In a small bowl, combine the warm water and yeast. Let stand until the mixture turns foamy.
- Add the yeast mixture, eggs and 1½ cups of flour to the oat mixture.
- Beat with the electric mixer on low until just combined and then increase the speed to medium and beat for another 3 minutes, scraping the sides of the bowl occasionally.
- Return the speed to low, and add the remaining flour ½ cup at a time until a soft, sticky dough forms.
- Cover and let it rise in a warm spot until the dough doubles in size, about 1 hour.
- Punch the dough down and transfer it to a 3 quart casserole dish which has been sprayed with cooking spray.
- Cover it again and let it rise until it doubles in size again, about ½ hour.
- Preheat the oven to 350 degrees F.
- Bake the bread for 30 minutes.
- Cover with foil and bake for another 40 minutes or until a thermometer inserted in the center reads 210 degrees F.
- In a medium bowl, whisk together the powdered sugar, milk, corn syrup and vanilla extract.
- When the bread is done, remove it from the oven, poke holes over the entire top of the bread.
- Drizzle the vanilla glaze generously over the top of the bread.
- Sprinkle with sliced almonds and more chopped apricots.
- Let the bread cool in the dish for about 15 minutes.
- Remove the bread from the dish and serve warm.
#BreadBakers – Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D’s Books and Cooks
- Cherry Ricotta Muffins by Sneha’s Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara’s Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri’s Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G’Gina’s Kitchenette
- Mango Pull Apart Bread by Gayathri’s Cook Spot
- Nectarine-Blueberry Muffins by A Baker’s House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen’s Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy’s Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.