Home Bread-Bakers v097.n016.15

Apricot Date Bread With Rosemary

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 26 Feb 1997 15:01:53 -0800
To say that this is a good tasting bread is a total understatement...it is
absolutely incredible.


                     *  Exported from  MasterCook  *

                  Apricot Date Bread With Rosemary <R T>

Recipe By     : BH&G, Simply Perfect Baking
Serving Size  : 28   Preparation Time :0:00
Categories    : Breads                           Hand Made
                Low Fat                          Bread-Bakers Mailing List
                Eat-Lf Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  C             Apricot Nectar
   8      Oz            Snipped Pitted Dates -- (1 1/2 C)
     1/2  C             Snipped Dried Apricots
   1      Tbsp          Finely Shredded Orange Peel
   1 1/4  Tsp           Dried Rosemary -- Crushed
   2 1/4  C             All-Purpose Flour
   1 1/2  Tsp           Baking Soda
     1/2  C             Icbinb-Light -- *Note
   1      C             Sugar
     1/4  C             Egg Beaters® 99% Egg Substitute -- **Note
     1/3  C             Nonfat Milk -- ***Note

*NOTE:  Original recipe used butter or margarine...I used I Can't Believe
It's Not Butter - Light
**NOTE:  Original recipe used 1 regular egg
***NOTE:  Original recipe used evaporated milk

Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf
pans or three (71/2x31/2x2") loaf pans.  I used two (9x5x2 3/4") loaf pans
as this is what I had.

Combine apricot nectar, dates, apricots in a med saucepan; bring to
boiling.  Reduce heat and simmer, covered, for 5 min.  Remove from heat.
Stir in orange peel and rosemary; cool slightly.

Meanwhile, stir together flour and baking soda in a small mixing bowl.

Beat butter or margarine in a large mixing bowl with an electric mixer on
med speed for 30 seconds or till softened.  Gradually add sugar, beating
till fluffy.  Beat in egg and milk.  Alternately add flour mixture and date
mixture to batter, beating just till combined after each addition.  Spread
batter in prepared baking pans.

Bake in a 375 deg F oven till a toothpick inserted near the center comes
out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min
for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans.  Cool in
pans for 10 min.  Remove from pans; cool completely on wire racks.  Wrap
and store overnight before slicing.

Makes 32 servings.  Because I used a different size baking pans I got about
28 slices total...this is what I based my counts on.

According to magazine Per serving:
Cal 116; Fat 3g; Carb 21g; Fib 1g; Pro 2h; Sod 94mg

This is absolutely incredible tasting!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork

                   - - - - - - - - - - - - - - - - - - 

NOTES : Cal  117.1g
Fat  1.6g
Carb  24.8g
Fib  0.7g
Pro  1.6g
Sod  99mg
CFF  12%
Nutr. Assoc. : 0 20027 3090 1009 0 0 0 0 0 0 0