Cheesy Apricot and Walnut Bread
Make this scrumptious bread, with its delightful combination of fruit, cheese and nuts using our Soft & Simple White Bread Video Technique.
- Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
- Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
- Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
- Knead cheese, nuts and apricots into dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
- Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
- Let rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
- Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
- Roll each portion into an 8” x 16” (20 cm x 41 cm) rectangle.
- Roll up from the short side into an 8” (20 cm) log. Press seams together. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
- Let rise in warm place until dough rises to the top of pan in centre and corners are filled (45 to 60 minutes). Sprinkle with grated cheese.
- Bake at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Cool on wire racks.
- If you love homemade bread but don’t want to have to make dough all the time, no problem - you can plan ahead and freeze it. Using your favourite bread dough recipe, simply double the amount of yeast called for. Follow the recipe for the mixing, kneading and the first rising. Punch down the dough, shape into loaves that are 2” (5 cm) thick (this allows for quicker thawing). Place in an airtight freezer bag and freeze. The dough can be frozen up to 4 weeks. Then when you’re ready to bake it, remove dough from freezer bag and place in greased loaf pan covered with greased plastic wrap. The dough will rise as it defrosts. Once thawed, follow baking directions on your recipe. Presto!