Apricot Oat Soda Bread Recipes

APRICOT OAT BREAD

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.

APRICOT OAT SODA BREAD

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl, blend flour sugar, baking powder, baking soda and salt until well combined. Make a well in dry ingredients.
• Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky).
• Transfer dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" about 1/4-inch deep using a sharp knife.
• TOPPING: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes our clean.
• Transfer to rack and cool before slicing.
• TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

OATMEAL SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together flour, 1/2 cup oats, salt, baking powder, and baking soda.
• In another bowl, mix together sour cream, milk, honey, and sugar. Add to the flour mixture, and mix just until well blended. Stir in melted butter or margarine.
• Turn dough onto a lightly sprayed baking sheet. Shape into a round, lightly mounded circle, about 8 inches diameter. Brush the top of the loaf with melted butter or margarine, and sprinkle with remaining 1 tablespoon oats. With a knife, score the top of the loaf into quarters.
• Bake for about 40 minutes, or until browned. Cool completely before slicing.

APRICOT NUT BREAD

Steps:

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.