Recipes
148
Apricot loaf
Preparation time: 110–120minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g plain flour
60 g sugar
8 g 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
To glaze:
Milk
Accessories
Loaf tin, 30cm long
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, vanilla sugar, salt, lemon
zest, butter and egg and knead to a
smooth dough. Cover and prove in the
oven at 35°C on Conventional Heat for
25–35minutes.
Dice the apricots, knead into the dough
with the chopped pistachios, form an
oval loaf shape and put into a greased
loaf tin. Cover and prove in the oven
again at 35°C on Conventional Heat for
a further 15minutes.
After proving, brush the apricot loaf
with milk, place in the oven and bake.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 2
Temperature: 150–160°C
Water volume: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
After another 10 minutes
Duration: 50–60minutes
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