Apricot and Walnut Bread

Name: Apricot and Walnut Bread
Yield: Makes 2 Small Loaves
Ingredients: ½ pint (3 dl) mixed milk and water; 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast; 1 oz (25 g) castor sugar; 4 oz (100 g) wholemeal flour; 2 level teaspoons salt; 12 oz (350 g) strong plain flour; 2 oz (50 g) chopped walnuts; 6–8 oz (175–225 g) chopped dried apricots; 1 teaspoon castor sugar

Preparation info

Makes
2
Small Loaves

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

12 oz (350 g) strong plain flour
4 oz (100

Bread
Vegetarian
Baking

Method

An unusual fruit bread for tea, with chopped apricots and walnuts throughout.

Mix the flours and salt into a basin. Add the sugar and make a hollow in the centre. Blend the fresh yeast with the warm milk and water. If using dried yeast, stir the teaspoon of sugar into the hand-hot milk and water and sprinkle in the yeast. Leave in a warm place for about 10 minutes, or until frothy.