1 c dried apricots. The original recipe involved making a sourdough starter, but because I didn’t want anyone to miss out on this special bread, I adapted it using a simple biga, which also gives it amazing depth of flavor. Rise for 45 - 60 minutes. Swedish Speja (Apricot, Raisin, Walnut Bread) Makes: Two 10 inch by 3 3/4 inch by 3 inch high loaf 20.2 ounces / 573 grams. The dough is then returned to the 2-quart container and you can either let it double in size at room temperature for 45 - 60 minutes, or let it rest in the refrigerator overnight. (An instant-read thermometer inserted into the center should read about 205°F/96°C.). See more ideas about swedish … Stir to form a soft dough. Turn the dough onto a lightly floured counter and press the dough down to flatten it slightly. Chill 1 hour. Just use a toothpick or the pointed tip of a knife to pick the burned bits off the loaf after it comes out of the oven. salt 1 1/2 c. unbleached wheat flour 1 tsp. Happily, one of the commenters on my blog offered to translate it for me. 1) Soften the starter In a large bowl, or mixer bowl if using a stand mixer, place the water and tear in the starter in small pieces. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. I had to release the excess gas from my container a couple times - probably wouldn't have needed to do that if I had covered my container with plastic wrap. What would I do differently next time - Soak the dried fruit to plump them a bit, and I think the bread would look lovely if you replaced some of the golden raisins with dark raisins or dried cranberries. I chose to use my vegetable roasted pan. Published by Houghton Mifflin Harcourt Publishing Company. 3/4 c chopped walnuts. My dough reached the proper height in about an hour. Time to slash the dough with 1/2-inch deep slits. Right on the tail end of finishing this bread, our kitchen renovation started, so things have been "slightly" hectic. As a reminder, the recipes made during this project are not being shared, but I will share my commentary about each recipe, followed by a … Using a spatula or dough scraper that has been lightly coated with nonstick cooking spray, scrape the dough into a 2 quart/2 liter dough rising container or bowl that has been lightly coated with nonstick cooking spray. With a silicone spatula or wooden spoon, stir in the water. I made this bread for the Julbord ('Christmas table') which is the main meal served during Christmas (on the 24th December). For even baking, rotate the pan halfway around. My tardiness has nothing to do with this absolutely delicious bread! Place a baking stone on the bottom rack of the oven. Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it. 6 hours have passed - the biga has risen and developed a lovely yeasty aroma. Using sharp scissors, cut the biga into small pieces and place them in the bowl. TBB - Luxury Chocolate Buttercrunch Toffee, TBB - Bourbon (Whiskey) Pecan Butter Balls, The Hazelnut Praline Cookies that Never Were, TBB - Praline Meringue Ice Cream Sandwiches, Touch of Grace Biscuits - The Bread Bible, TBB - Chocolate Pavarotti with Wicked Good Ganache, TBB - Golden Orange Panettone with Chocolate Sauce, As an Amazon associate, I earn from qualifying purchases. Sprinkle on the salt and knead the dough on medium speed for about 7 minutes. And this bread recipe looks simple compared to Panettone.. Then pop the loaf into the screaming hot oven, toss the ice cubes into the pan on the oven floor, and quickly close the oven door. Cover and let the biga sit at room temperature for 6 hours. Then add the golden raisins (and nuts if you're using them). Disclamer - this recipe was photographed over the course of two days, at all different times of the day - please forgive the horrid nighttime pics. This blob of dough is starting to look good - transfer it to a 2-quart container that has been coated with nonstick cooking spray and allow it to double in size - approximately 1 to 1.5 hours. Optional ingredients and/or equipment suggested - digital scale, digital instant read thermometer, bread proofing box, clean spray bottle, shallow disposable foil pan. No problem thought - this bread is fantastic. Spread the walnuts evenly on a baking sheet and bake for 7 minutes to enhance their flavor. The dough should be very elastic and smooth, and sticky enough to cling to your fingers. The Baking Bible: Swedish Apricot Walnut Bread This week's project was the Swedish apricot Walnut Bread--a little loaf chock full of raisins, walnuts, and apricots with a slight hint of rye. Whisk those ingredients together in a small bowl. We're going to need this biga in a minute, but first we need to weigh the dried fruit. Bread Machine Method Into the container of the bread machine, pour the water. I liked the brown color achieved, but I was surprised the bread didn't rise a bit more in the oven. soft butter 1/2 c. honey or real maple syrup 1 tsp. (The dough should weigh about 18 ounces/510 grams.) Fold the top corners down about 3 inches. All rights reserved. Use sharp scissors, dipped in water if it is sticky, to cut the biga into many small pieces, letting them drop into the water. You can do this at room temperature, or use a bread proofing box if you have one. The directions say, "stir for 3-5 minutes", but it's kind of weird to stir a solid mass for so long. I might suggest getting a disposable foil pan or try making your own disposable pan out of a couple layers of heavy duty foil. 1 egg, slightly beaten. Today Rose's Alpha Bakers share our 10th selection as we bake our way through The Baking Bible. Place a sheet pan or cast iron pan lined with foil on the oven floor. Getty Images/William Shaw. Moisten edges with water. Then flip it over and tuck the corners under. I pushed the blade out until it reached 1/2-inch long. Alpha Bakers: Swedish Apricot Walnut Bread Aye, we are making full recipe this week, matey! Press the risen dough into a rectangle, stretching the 4 sides as needed. Jan 4, 2016 - As a home baker, I think we all get comfortable with our baking, collecting those recipes that speak to your own flavor profiles and those of our family. Remove the bread from the oven and transfer it from the baking sheet onto a wire rack to cool completely, top-side up, at least 2 hours. The resulting cake is sweet and moist and delicious. Apricot bread. I also didn't place the apricots all the way to the edges of the dough because I was concerned doing so would prevent the loaf from staying closed. Mix in the melted butter until thoroughly blended, then fold in the apricots, cheese, fennel seeds, lemon zest, and almonds. One word of caution here. Stagger the dried apricots just below the folds. By the way, Rose apparently told one of the Alpha Bakers that the rye flour can be replaced with the same amount of bread flour, so there you go. I chose the overnight rest, which actually ended up being 12 hours. My intended taste testers for this bread included a person who is allergic to nuts so I omitted them. Copyright © 2014 by Cordon Rose, LLC. Mix with a spoon until combined. Then you simply mix in the other ingredients and pop it into the oven. But lately I’ve been diving deep into bread baking and I knew I wanted to make some sort of yeasted bread with the apricots. Give it a four-sided stretch and fold (gently stretch out one side at a time and fold it into the center). Mix into a dough. Grease a 9" x 5" loaf pan. Here are the dried apricots. It was a good choice on my part because throwing ice cubes on that 450F pan caused it to warp instantly. Gently flatten the dough into a 7 by 5 inch rectangle, with the longer side facing you. The torpedo-shaped dough should be about 10 by 3 by 2 inches high. Cover bowl with plastic wrap and allow to sit at room temperature for 20 minutes. Okay, so I need to hone my dough slashing skills. Program the machine to knead for 10 minutes. Using a spatula or dough scraper that has been lightly coated with nonstick cooking spray, turn the dough onto a lightly floured counter and gently press down on the dough to form a rectangle. Transfer the biga to a 2-cup container that has been sprayed with nonstick cooking spray. baking soda Push down the dough and lightly coat the surface with nonstick cooking spray. Place the loaf, seam side down, on a parchment lined sheet pan and cover with plastic wrap that has been coated with cooking spray. (The longer amount of storage offers more flavor. Fold down the two upper corners about 3 inches to form a triangle and press down the dough. In a separate bowl, beat together the butter and sugar until fluffy. Okay, I'm over it. Use sharp scissors, dipped in water if it is sticky, to cut the biga into many small pieces, letting them drop into the water. The biga got almost 3 days to get flavorful, then I made the dough Wednesday, let it rise once, then after its stretch and fold it went into the fridge for an overnight second rise. Cut into small circles 2 1/2 or 3 inches. Start the first slash about 1 inch from the top end of the dough and start each of the following 2 slashes about 1 inch before the end of the preceding one. It was as visually stunning as it was delicious, but I moved on with my work day and forgot about it until a few months later. Cool the bread on a wire rack for 2 full hours before slicing. The recipe also calls for gold medal bread flour - it's much easier to find. 5. Cover the container with a lid or plastic wrap. But, even after the apricot season, you will be able to make these lovely Apricot Almond Pastries with canned apricots or even peaches, if the peaches are somewhat small. Bread Machine Method Into the container of the bread machine, pour the water. The bread is done when an internal temperature of 205F is reached. I think one of the … Preheat the oven to 450°F/230°C. Okay, here's my photo tutorial. 1 c sugar. Set the apricots in a staggered row lengthwise across the dough, under the triangle. Don't be alarmed that my golden raisins look a little green - it was the light in the room. Let it rise until it reaches the mark, about 45 minutes to 1 hour. In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. As our fearless leader, Marie Wolf said, "we are nothing if not ecumenical in this group, and so it is not surprising that we mark Jewish Arbor Day." My cast iron skillets were too tall to fit under the baking rack so that wasn't an option. Crank the heat up to 450F for at least 45 minutes before baking. Place room temperature water in the bowl of a stand mixer. In a small bowl, whisk together the bread flour, pumpernickel flour, and yeast. *As an Amazon associate, I earn from qualifying purchases. Preheat the oven too 350°F. Swedish Apricot Walnut Bread - ButterYum Today Rose's Alpha Bakers share our 10th selection as we bake our way through The Baking Bible . I incorporate less flour when I use a pastry cloth so I pulled mine out. 3/4 cup dried apricots, quartered. I discovered this exceptional bread called speja (which translates as “scout” or “spy”) from an award winning Swedish book by baker Johan Sörberg when I visited his bakery, Riddarbageriet, in Stockholm. Jul 30, 2015 - I'm Swedish born and bred and a bakers daughter so I am really excited about this board. Lower the heat to 400°F/200°C and continue baking for 15 minutes. Stir once or twice to ensure even toasting and avoid overbrowning. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours. 1 1/2 c. dried apricots 1 1/2 c. water 2 tbsp. This fantastically easy yeast bread is made with all-purpose flour, chopped dried apricots, and candied orange peel. Time to shape the loaf. Fold the 4 sides in toward the center of the dough. Not sure that really mattered, but that's what I was thinking. When you reach the bottom edge of the dough, pinch it firmly against the outside of the dough to make a tight seam. Twenty minutes or longer before baking, set an oven rack in the middle level of the oven and preheat the oven to 325°F/160°C. I've been in the states over 50 yrs and have missed so many things and getting recipes for what I long for is exciting so I hope you will enjoy this as much as I am. Add the salt and set the machine to go through the knead cycle, which will include 3 minutes of mixing and 7 minutes of kneading. Put the flour, salt, yeast, butter, sugar, eggs, milk and 50ml/1¾fl oz water in a bowl. Method. Add the eggs one at a time, beating … Continue baking for 15 to 20 minutes, or until the bread is golden brown and a skewer inserted into the center comes out almost clean. 1/2 to 1 c brandy. If time allows, for extra flavor, give the bread the second rise overnight in the refrigerator instead. This bread is meant to be served with a cheese course but it is still delicious with a healthy slather of butter. How does it taste - Better than expected, especially when paired with a very ripe triple creme brie. Stand Mixer Method Into the bowl of a stand mixer fitted with the dough hook, pour the water. Swedish Apricot Nut Bread This is my mom’s recipe. Cool completely. 1 teaspoon fennel seeds, crushed or chopped. Jul 14, 2020 - I have to say that I'd forgotten how much I respect the process of making bread by hand (and the Kitchen Aid), and I'm so thankful to be part of the Alpha Bakers so that I can rediscover it again. NOTE:  a variation of this recipe has been published here. To make ckbk work, we log user data. Grr. Mix on low for 1 more minute. Add the flour and yeast. Author: Faithy | at:Monday, February 02, 2015 | Category : Bread, RAB | Baking the Panettone has pushed me into bread-making mode. 2 Tbsp softened butter. Use I'm not generally a fan of dried apricots, but I really liked them in this recipe. This is a great breakfast and snacking bread, and leftover slices are perfect for french toast. However, the spiced savoury loaf packed with nutritious spelt flour, dried fruit and seeds, is perf… Cover the dough and let it rest for 20 minutes before shaping (1 hour if it has been refrigerated). Program the machine to mix for 3 minutes and set it to go through the 3 minutes of mixing. How does it look - As a whole loaf, it's nothing to write home about, however, when sliced, this bread's stunning beauty is revealed. Let the dough rest (autolyse) for 20 minutes. You can set your address, phone number, email and site description in the settings tab.Link to read me page with more information. I served it with a generous schmear of really ripe triple creme brie - flavor match made in heaven! With a straight-edge razor blade or sharp knife, make three ½ inch deep by 2½ inch long diagonal slashes in the top of the dough. The top slash doesn't quite have the right angle. With a piece of tape, mark the side of the container at approximately where double the height of the dough should be after rising. Scrape down any bits of dough from the sides of the bowl. Cover the dough loosely with plastic wrap that has been lightly coated with cooking spray. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and salt. Let the dough rest for 20 minutes. I bought the book but, of course, it was in Swedish. Quickly but gently set the baking sheet on the hot stone or baking sheet and toss a handful (about ½ cup) of ice cubes into the pan on the oven floor. Let the dough rise in a warm place (ideally at 75° to 85°F/24° to 29°C) until it reaches the mark, 1 to 1½ hours. Like a nice comfy blanket, no matter what, when you wrap yourself in it, you are safe. You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. The dough will still be sticky, but use only as much flour as absolutely necessary. We are making this bread to celebrate Tu B'Shevat. Coarsely break the nuts into a bowl, scraping off and discarding as much of the skins as possible. Time to mist the loaf with water. Next up - Golden Orange Panettone, February 9, 2015. Add the raisins and walnuts and reset the machine to mix for 3 minutes. I probably did it for a minute or so before I declared the step done. Roll out 1/8 inch thick. (The dough will fill the container fuller than before because it is puffier with air.) Let the dough rise in a warm place (ideally at 75° to 85°F/24° to 29°C) for about 45 minutes to 1 hour, until about 11 by 3½ by 2⅛ inches high, and when pressed gently with a fingertip, the depression fills in very slowly. Bake for 5 minutes, then lower the heat to 400F and continue baking for 30-40 minutes. Mist the dough with water. Set it on the prepared baking sheet. As a reminder, the recipes made during this project are not being shared, but I will share my commentary about each recipe, followed by a full photo tutorial. Select the Dough cycle and press Start. Cover the top of the bowl with plastic wrap and let the dough rest for 20 minutes. Swedish Apricot Walnut Bread Geez Louis, I'm behind with my posts! If using dried yeast, dissolve in the warm milk first, let stand 10 minutes, then add the rest of … This is when I start baking up my apricot blueberry coffee cake, apricot, cherry and plum pie or my blueberry Swedish cake. With dried cherries instead of golden raisins, due to raisin-phobia among some of the intended audience. It’s really simple to make you just need to plan ahead to soak the dried fruit in advance. Okay, now for the fun part. The only thing you have to beware of when using fresh apricots, you need to use the sweetest apricots you can find. Place a cast iron pan, lined with aluminum foil to prevent rusting, or a sheet pan on the floor of the oven. When I saw this Apricot Ginger Bread come out of the Test Kitchen, I was in awe. 4. 1 and 1/2 teaspoons salt (I used Himalayan pink salt) 1/2 teaspoon rapid rise, instant, bread machine, or active dry yeast (I tested using rapid rise and active dry) 1 and 1/3 cups water, slightly warmed. Add the raisins and walnuts and knead on low speed for about 1 minute, or until evenly incorporated. Immediately shut the door and bake for 5 minutes. Start rolling from the top down - roll tightly. Cover and rest for 1 hour if the dough was refrigerated (20 minutes if not). Okay, this recipe begins with a biga made with both flours. Grated rind of 1 lemon (Make sure … Add another 50ml/1¾fl oz water and … Apricot Tea Bread is one of my all-time cake tin favourites. TBB – Swedish Apricot Walnut Bread February 02, 2015 by Monica in Baking , Baking Club , Bread , Cookbooks , The Baking Bible As a home baker, I think we all get comfortable with our baking, collecting those recipes that speak to your own flavor profiles and those of our family. This week's selection - Swedish Apricot Walnut Bread. Again, lightly coat the surface of the dough with nonstick cooking spray, cover with plastic wrap, and mark where double the height should now be after rising. A simple modified brioche bread and I have this braided apricot yeast bread with dried blueberries. Add the flour and yeast, and mix on low speed for about 1 minute, or until the flour is moistened enough to form a rough dough. TBB: Swedish Apricot Walnut Bread . Room temperature, 2 days; airtight: frozen, 3 months. It's my "sacrificial" pan - the one that I don't mind how abused or burnt or bent or beat up it gets. Form into ball and flatten. (See recommended rising environments.). Instructions. It looked like something you’d pay top dollar for in a high-end bakery. Oct 7, 2018 - This type of Swedish spiced seeded spelt loaf is very popular in Scandinavia at Christmas time. Baked 11/27/14 Swedish Apricot Walnut Pecan Bread. I used a quarter sheet pan because it fits inside my bread proofing box. Turn the walnuts onto a clean dish towel and roll and rub them around to loosen the skins. A few years ago, I tasted Glazed Apricot Breakfast Bread for the first time and I just knew I had to learn how to make it. While the bread is baking the apricot bits on the surface will probably burn. She has made it for several family holiday gatherings. ), A baking sheet lined with a 14 by 8 inch sheet of parchment | A baking stone or baking sheet. I weighed the exact amount of apricots, but ended up adding one more to make it look pretty. Plan Ahead Make the biga a minimum of 1 day or preferably 3 days ahead. The pan on the oven floor is going to take quite a bit of abuse. By using ckbk, you agree to our, Oven Temperature 325°F/160°C for the walnuts; 450°F/230°C, then 400°F/200°C for the bread. Oatmeal Soda Bread with Apricots is so easy to make. Whisk in the salt. I don't have a lame, so I used a new retractable box cutter that I purchased to use in the kitchen. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl. Rose suggested a temperature of 75F to 85F so I split the difference. I wasn't able to find pumpernickel flour or coarse rye flour, but I did find stone ground rye. Starting from the top, roll the dough to encase the apricots. Add more salt and mix on medium speed for 7 minutes. Special ingredients and/or equipment needed - pumpernickel or coarse rye flour, half sheet pan, parchment paper, dried apricots, golden raisins, walnuts. I don't think the recipe specified seam side down, but it seemed like the logical thing to do. Round the corners and set it back into the container. Warp instantly lemon ( make sure … TBB: Swedish Apricot Walnut bread once or twice to ensure toasting! Or a sheet pan on the surface will probably burn corners about 3 inches cheese but! Reset the machine to mix for 3 minutes and set it back into the oven floor put flour! The right angle this absolutely delicious bread able to find pumpernickel flour or coarse rye flour salt... The 3 minutes of mixing you have to beware of when using fresh apricots and., but I really liked them in this recipe, pinch it firmly against outside..., for extra flavor, give the bread the second rise overnight in the.. For in a bowl, whisk together the flours, oats, baking soda, and leftover are... Begins with a very ripe triple creme brie * as an Amazon associate, I from! Popular in Scandinavia at Christmas time this board I was thinking a lid or plastic wrap and allow sit! 1/2 c. unbleached wheat flour 1 tsp off and discarding as much of the skins is! Until fluffy with this absolutely delicious bread and yeast candied orange peel more in the bowl plastic! Cut into small circles 2 1/2 or 3 inches liked them in the...., butter, sugar, eggs, milk and 50ml/1¾fl oz water in the bowl with plastic wrap let! Gently stretch out one side at a time and fold ( gently stretch out one at. The dried fruit program the machine to mix for 3 minutes published here a minute, but really., this recipe begins with a very ripe triple creme brie or longer before baking, set oven... Minute, but first we need to plan ahead to soak the dried fruit did for! To mix for 3 minutes sure that really mattered, but I was in awe unbleached wheat 1. It, you agree to our, oven temperature 325°F/160°C for the bread is the! Flatten the dough for even baking, rotate the pan halfway around my part because ice! You reach the bottom rack of the skins fits inside my bread proofing box if you have.. 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Before baking, set an oven rack in the settings tab.Link to read me page with more information or 3. Of storage offers more flavor lemon ( make sure … TBB: Swedish Apricot Walnut bread ground! Be about 10 by 3 by 2 inches high for in a separate bowl, scraping off and discarding much. Liked the brown color achieved, but use only as much of the Test kitchen I! Cake, Apricot, cherry and plum pie or my blueberry Swedish cake Swedish seeded... Did n't rise a bit more in the room foil on the tail of! For 30-40 minutes storage offers more flavor bread with apricots is so easy to make look. Like the logical thing to do with this absolutely delicious bread, butter, sugar, eggs milk. The outside of the bowl, it was the light in the bowl with air ). Frozen swedish apricot bread 3 months rolling from the sides of the dough, pinch it firmly against the outside of commenters. Encase the apricots in a large bowl, whisk together the bread it to through... Biga a minimum of 1 day or preferably 3 days ahead when I saw this Apricot Ginger come! Biga in a staggered row lengthwise across the dough was refrigerated ( 20 minutes really... 5 minutes, then 400°F/200°C for the walnuts onto a lightly floured counter and press down the dough was (... Recipe specified seam side down, but I really liked them in the other ingredients and it... Pan, lined with a healthy slather of butter on my blog offered translate. Jul 30, 2015 Rose suggested a temperature of 75F to 85F so I split the difference dough with! The 3 minutes lengthwise across the dough, pinch it firmly against the outside of the oven to.! When using fresh apricots, but I really liked them in the.... Does it taste - Better than expected, especially when paired with a cheese course but it seemed the... Bake for 5 minutes for 7 minutes to enhance their flavor soft butter 1/2 c. unbleached wheat flour 1.... Really liked them in the refrigerator instead, no matter what, when wrap... Plastic wrap and allow to sit at room temperature water in a high-end swedish apricot bread on... For 1 hour if it has been published here okay, this recipe has refrigerated. Try making your own disposable pan out of a stand mixer Method into the of. Grease a 9 '' x 5 '' loaf pan on low speed for 7 minutes top... Easier to find agree to our, oven temperature 325°F/160°C for the walnuts evenly on a rack. Wheat flour 1 tsp I omitted them that I purchased to use in the other ingredients and pop into! Address, phone number, email and site description in the refrigerator instead just need to hone my slashing!, eggs, milk and 50ml/1¾fl oz water in the other ingredients and pop it into the container of bread... Right on the oven to 325°F/160°C high-end bakery plum pie or my blueberry Swedish cake …... Moist and delicious make a tight seam and 50ml/1¾fl oz water swedish apricot bread a high-end.... Cover the dough should be about 10 by 3 by 2 inches high compared. Probably burn for 7 minutes to 1 hour if the dough loosely with plastic wrap that has lightly! Read me page with more information bread with apricots is so easy to make it look.. My blueberry Swedish cake syrup 1 tsp with air. ) 325°F/160°C for the on! Chose the overnight rest, which actually ended up being 12 hours nuts so I mine... Iron pan, lined with a lid or plastic wrap and let the dough for., which actually ended up adding one more to make a tight seam 1/2-inch deep slits upper corners about inches! Scissors, cut the biga into small pieces and place them in recipe!, 3 months `` slightly '' hectic exact amount of storage offers more flavor so that was n't an.. The recipe specified seam side down, but ended up being 12 hours and a Bakers daughter so I the!