Label
All
0
Clear all filters

Hazelnut and Apricot Bread

Rate this recipe

Preparation info
  • Makes

    2

    Loaves
    • Difficulty

      Easy

Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This bread is good on its own, as a tea bread or with cheese. It is a white flour and yeast dough rolled in rye flour for extra flavour. Very simple and quick to make.

Ingredients

  • ½ oz (15 g) fresh yeast
  • 5 fl oz (150

Method

  1. Mix the yeast with a tablespoonful of lukewarm skimmed milk and the teaspoonful of honey. Leave this somewhere warm for 10 minutes to froth.
  2. Chop the hazelnuts and apricots fairly roughly. You want to see and taste both in the finished loaf, but you won’t want to break a tooth on an unexpected whole hazelnut.
  3. Mix the white flour, apricots, hazelnuts and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title