Mix on low for 1 more minute. Starting from the top, roll the dough to encase the apricots. Copyright © 2014 by Cordon Rose, LLC. 1 teaspoon fennel seeds, crushed or chopped. The directions say, "stir for 3-5 minutes", but it's kind of weird to stir a solid mass for so long. For even baking, rotate the pan halfway around. (The longer amount of storage offers more flavor. Plan Ahead Make the biga a minimum of 1 day or preferably 3 days ahead. Place the loaf, seam side down, on a parchment lined sheet pan and cover with plastic wrap that has been coated with cooking spray. 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. Use sharp scissors, dipped in water if it is sticky, to cut the biga into many small pieces, letting them drop into the water. Cover and let the biga sit at room temperature for 6 hours. While the bread is baking the apricot bits on the surface will probably burn. Scrape down any bits of dough from the sides of the bowl. One word of caution here. We're going to need this biga in a minute, but first we need to weigh the dried fruit. Fold the 4 sides in toward the center of the dough. Oct 7, 2018 - This type of Swedish spiced seeded spelt loaf is very popular in Scandinavia at Christmas time. 6 hours have passed - the biga has risen and developed a lovely yeasty aroma. *As an Amazon associate, I earn from qualifying purchases. Room temperature, 2 days; airtight: frozen, 3 months. 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. 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. Fold down the two upper corners about 3 inches to form a triangle and press down the dough. I wasn't able to find pumpernickel flour or coarse rye flour, but I did find stone ground rye. 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. 1/2 to 1 c brandy. This is a great breakfast and snacking bread, and leftover slices are perfect for french toast. 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. Grr. Moisten edges with water. 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. Grated rind of 1 lemon (Make sure … 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. This is when I start baking up my apricot blueberry coffee cake, apricot, cherry and plum pie or my blueberry Swedish cake. Don't be alarmed that my golden raisins look a little green - it was the light in the room. My intended taste testers for this bread included a person who is allergic to nuts so I omitted them. See more ideas about swedish … How does it taste - Better than expected, especially when paired with a very ripe triple creme brie. I incorporate less flour when I use a pastry cloth so I pulled mine out. 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. Using sharp scissors, cut the biga into small pieces and place them in the bowl. Add the flour and yeast. Apricot bread. A simple modified brioche bread and I have this braided apricot yeast bread with dried blueberries. Like a nice comfy blanket, no matter what, when you wrap yourself in it, you are safe. You can do this at room temperature, or use a bread proofing box if you have one. Swedish Apricot Nut Bread This is my mom’s recipe. This fantastically easy yeast bread is made with all-purpose flour, chopped dried apricots, and candied orange peel. I'm not generally a fan of dried apricots, but I really liked them in this recipe. 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. 1 c dried apricots. The torpedo-shaped dough should be about 10 by 3 by 2 inches high. Okay, here's my photo tutorial. Cover and rest for 1 hour if the dough was refrigerated (20 minutes if not). Time to mist the loaf with water. 1 egg, slightly beaten. I chose to use my vegetable roasted pan. With dried cherries instead of golden raisins, due to raisin-phobia among some of the intended audience. Select the Dough cycle and press Start. Okay, this recipe begins with a biga made with both flours. Stagger the dried apricots just below the folds. She has made it for several family holiday gatherings. Place a cast iron pan, lined with aluminum foil to prevent rusting, or a sheet pan on the floor of the oven. Then add the golden raisins (and nuts if you're using them). 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 raisins and walnuts and knead on low speed for about 1 minute, or until evenly incorporated. With a silicone spatula or wooden spoon, stir in the water. The pan on the oven floor is going to take quite a bit of abuse. Place room temperature water in the bowl of a stand mixer. 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. With a piece of tape, mark the side of the container at approximately where double the height of the dough should be after rising. 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. Swedish Apricot Walnut Bread Geez Louis, I'm behind with my posts! However, the spiced savoury loaf packed with nutritious spelt flour, dried fruit and seeds, is perf… Lower the heat to 400°F/200°C and continue baking for 15 minutes. 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. In a small bowl, whisk together the bread flour, pumpernickel flour, and yeast. TBB: Swedish Apricot Walnut Bread . Then you simply mix in the other ingredients and pop it into the oven. 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. Preheat the oven to 450°F/230°C. (See recommended rising environments.). Crank the heat up to 450F for at least 45 minutes before baking. Bread Machine Method Into the container of the bread machine, pour the water. I weighed the exact amount of apricots, but ended up adding one more to make it look pretty. Use Disclamer - this recipe was photographed over the course of two days, at all different times of the day - please forgive the horrid nighttime pics. 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