Post by cuteascountry_Shortcake on May 24, 2006 10:37:15 GMT -6
Quick Whole-Wheat Apricot Bread
Source: American Century Cookbook The Most Popular Recipes of the 20th Century
By Jean Anderson (1997)
"I've always liked this fruit bread of my mother's because it isn't as sweet as most and because it's made of a fifty-fifty mix of unbleached and whole-wheat flour. An additional plus: The bread freezes wonderfully. Wrap snugly in foil or plastic freezer wrap; label, date, and store in a 0*F. freezer. Use in three months."
1 cup sifted unbleached all-purpose flour
1 cup unsifted whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup coarsely chopped dried apricots
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350*F. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan well; set aside.
Mix unbleached flour, whole-wheat flour, baking powder, and salt in large bowl. Work in sugar, pressing out lumps; stir in apricots. Make well in center of dry ingredients.
Whisk together egg, milk, and oil in large measuring cup. Pour into well in dry ingredients and stir briskly just enough to mix--no longer or bread will be tough.
Spoon mixture into prepared pan; let stand on counter 10 minutes; then bake about 45 to 50 minutes until loaf begins to pull from sides of pan, is springy to tough, and a toothpick inserted in center comes out clean.
Cool loaf in pan on wire rack 10 minutes. Loosen around edge and turn out on rack. Cool thoroughly before slicing.
Makes an 8 1/2 x 4 1/2 x 2 3/4-inch Loaf
Source: American Century Cookbook The Most Popular Recipes of the 20th Century
By Jean Anderson (1997)
"I've always liked this fruit bread of my mother's because it isn't as sweet as most and because it's made of a fifty-fifty mix of unbleached and whole-wheat flour. An additional plus: The bread freezes wonderfully. Wrap snugly in foil or plastic freezer wrap; label, date, and store in a 0*F. freezer. Use in three months."
1 cup sifted unbleached all-purpose flour
1 cup unsifted whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup coarsely chopped dried apricots
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350*F. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan well; set aside.
Mix unbleached flour, whole-wheat flour, baking powder, and salt in large bowl. Work in sugar, pressing out lumps; stir in apricots. Make well in center of dry ingredients.
Whisk together egg, milk, and oil in large measuring cup. Pour into well in dry ingredients and stir briskly just enough to mix--no longer or bread will be tough.
Spoon mixture into prepared pan; let stand on counter 10 minutes; then bake about 45 to 50 minutes until loaf begins to pull from sides of pan, is springy to tough, and a toothpick inserted in center comes out clean.
Cool loaf in pan on wire rack 10 minutes. Loosen around edge and turn out on rack. Cool thoroughly before slicing.
Makes an 8 1/2 x 4 1/2 x 2 3/4-inch Loaf