* Exported from MasterCook *
Bread, Apricot Anise Nut
Recipe By :
Serving Size : 14 Preparation Time :0:30
Categories : Bread Bread-Bakers Mailing List
Fruit Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon anise seed -- crushed
1 egg -- lightly beaten
3/4 cup milk
1/2 cup apricot nectar
1/4 cup vegetable oil
1 cup mixed nuts -- chopped
3/4 cup snipped dried apricots
1 cup powdered sugar
1 tablespoon whipping cream -- light cream or milk
1 teaspoon vanilla
light whipping cream -- light cream or milk
Bake: 50 min at 350F
Cool: 10 min
Stand: Overnight
Preheat oven to 350F. Grease the bottom and 1/2" up the sides of an
8 x 4 x 2" loaf pan; set aside. In a lg bowl stir together flour,
granulated sugar, baking powder, salt, and anise seeds. Make a well
in the center of flour mixture; set aside.
In a med bowl combine egg, the 3/4C milk, the apricot nectar, and
oil. Add egg mixture all at once to flour mixture. Stir just until
moistened (batter should be lumpy). Fold in nuts and dried
apricots. Spoon batter into the prepared loaf pan, spreading evenly.
Bake for 50 - 55 min or until a wooden toothpick inserted near the
center comes out clean. Cool in pan on a wire rack for 10
min. Remove from pan. Cool for 10 min. Remove from pan. Cool
completely on wire rack. Wrap and store overnight.
For frosting, in a sm bowl stir together powdered sugar, the 1T
whipping cream, the vanilla. Stir in enough additional whipping
cream to reach drizzling consistency. Drizzle loaf with frosting
before slicing.
Makes 14 servings
VARIATIONS:
Cranberry Nut Bread: Grease the bottom and 1/2" up the sides of a 9 x
5X 3" loaf pan; set aside. Prepare as directed, except add 2t finely
shredded orange peel up to flour mixture. Substitute orange juice
for the milk, and fold 1C coarsely chopped cranberried into batter
along with nuts.
Blueberry Nut Bread: Prepare as directed, except add 1 1/2t finely
shredded lemon peel to the flour mixture. In a sm bowl combine 1/2C
dried blueberries and 1/4C boiling water. Cover and let stand for 10
min; drain, if nec. Fold blueberries into batter along with nuts.
Description:
"These tips to make a tender, golden brown loaf of bread without
a lot of fuss. Whether you are intimidated by kneading homemade bread
or just want to cut out a step, stir-together no-knead bread makes a
tasty option."
Source:
"Fall Baking, BH&G"
S(Internet address):
"http://www.bhg.com/recipe/apricot-anise-nut-bread/";
Start to Finish Time:
"1:20"
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Per Serving (excluding unknown items): 276 Calories; 11g Fat (35.1%
calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.