Apricot loaf
Ingredients
1 cube of fresh yeast (42 g)
200 ml milk, lukewarm
500 g strong white flour
60 g sugar
1 tbsp. vanilla sugar
A pinch of salt
1 tsp grated lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 30 minutes
using Conventional heat at 35 °C.
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in a greased loaf tin
(approx. 30 cm long). Cover and place
in the oven to prove for a further
15 minutes using Conventional heat at
35 °C.
Glaze the apricot loaf with milk and
then bake.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 150 - 170 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another 10
minutes
Duration 50–60 minutes
Recipes
137
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