Almond-Apricot

  • Buttermilk1: 12 oz. (360 ml)
  • Eggs2: 2 (large)
  • Almond Extract: 1 tsp (5 ml)
  • Bread Flour: 4 1/4 cups (1020 ml)
  • Sugar: 2 Tbs (30 ml)
  • Butter3: 2 Tbs (30 ml)
  • Sliced Almonds: 1/2 cup (120 ml)
  • Salt: 1 1/2 tsp (7.5 ml)
  • Yeast: 2 tsp (10 ml)
  • Dried Apricots4: (chopped) 1/2 cup (120 ml)
  • Basic setting on Zojirushi Bread Machine.
  • This bread is good toasted.
  • This recipe yields about a 2 lb. loaf.
  • Use the Basic setting with Medium crust on the Zojirushi machine.

    • 11% or 2% butterfat
    2If using extra large eggs, use only 11 oz of buttermilk. (Another choice is 1/2 cup of Egg Beaters)
    3Unsalted. If using salted butter, reduce salt to 1 1/4 tsp.
    4Add when beep sounds on the Zojirushi machine.

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