Apricot and cashew loaf

Apricot and cashew loaf is a tasty and wholesome loaf made using easybake yeast and can be prepared by following a few simple steps. Similar to hot cross buns, this fruit and nut loaf is perfect toasted and served with butter for breakfast or brunch. It can also be enjoyed cold alongside a salad or soup. The quantities in this bread recipe are sufficient to make one large bloomer.

Ingredients

• 375g bread flour
• 3 teaspoons easybake yeast
• 50g sugar
• 1 teaspoon salt
• 100g dried apricots, chopped
• 30g cashew nuts, chopped
• 45g butter (salted or unsalted)
• 100 ml milk
• 80 ml water
• 1 egg at room temperature

About the ingredients

Bread flour - use bread flour rather than all purpose flour to make this fruit and nut loaf as it is higher in protein and will result in a chewier texture. Save your all purpose flour for cakes, biscuits and pastry.

Easybake yeast - easybake yeast makes this bread recipe easier than if fresh yeast were used. Simply add the easybake yeast to the bowl with the other dry ingredients and continue with the recipe. No complicated steps to follow!

Butter - either salted or unsalted butter can be used, depending on your preference and what you have in the fridge.

Egg - this recipe works using either a large or medium sized egg. The egg must be used at room temperature rather than straight from the fridge so that the ingredients are at the correct temperature for the yeast to work.

Equipment needed

• Large bowl
• Large plate which fits over the bowl (to cover the dough while proving)
• Kitchen scales
• Measuring jug
• Electric mixer with dough hooks
• Medium sized saucepan
• Chopping board
• Sharp knife
• 2 teaspoons
• Baking tray
• Non stick baking parchment
• Wire cooling rack

How to make apricot and cashew loaf

Start by chopping the dried apricots and cashew nuts.

Place 375g bread flour, 3 teaspoons easybake yeast, 50g sugar, and 1 teaspoon salt in a large bowl. Add the chopped apricots and chopped cashew nuts and mix.

Weigh 45g butter into a medium sized saucepan and add 100 ml milk and 80 ml water. Heat gently over a low to medium heat until the butter has melted and the mixture is hand hot.

Add the warm butter/milk/water mixture to the dry ingredients and add the egg.

Mix with an electric mixer with dough hooks attached until the dough is elastic and forms a ball, this is likely to take around 2 to 4 minutes.

Place a large plate over the top of the bowl to prevent drying out and leave the bowl of dough in a warm place to prove for around 1 to 2 hours.

Place a non-stick baking sheet on a metal baking tray and lightly flour. Tip the bread dough onto the lightly floured tray and form the dough into the shape of a bloomer. Leave in a warm place to prove a second time for around an hour.

How to bake apricot and cashew loaf

Preheat the oven to 220^oC, 425^oF, gas mark 7. About 10 minutes before starting to bake the loaf place a tin of hot water (which has been boiled in a kettle) in the bottom of the oven to produce steam inside the oven. Check there is still water in the tin before starting to bake the loaf and top up with more hot water if needed.

Bake the apricot and cashew bread in the centre of the oven. Remove the tin of hot water after about 15 minutes baking time. Turn the tray around at this time so that the loaf is evenly baked. The loaf will be ready when it looks baked and has a hollow sound when tapped on its underside. The loaf is likely to take around 20 to 30 minutes but this may vary a little from one oven to another.

Tips

1. The melted butter, milk water mixture should be hand hot so that it is at the correct temperature to activate the yeast.
2. If you don't have a mixer with dough hooks then the dough can be kneaded by hand, it will just take longer, around 15 minutes or so.
3. Apricot and cashew loaf can be frozen. Ideally, freeze the slices individually so that you can use small quantities at a time. The frozen slices can be defrosted at room temperature or in a microwave or can be toasted straight from the freezer.