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Apricot and cashew loaf

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.
5 from 13 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Proving time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Breakfast, Snack
Cuisine European
Servings 15 slices
Calories 163 kcal

Equipment

  • Large bowl
  • Large plate
  • 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

Ingredients
 
 

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

Instructions
 

  • Chop the dried apricots and cashew nuts.
  • Place the flour, easybake yeast, sugar, salt, chopped dried apricots and chopped cashew nuts in a large bowl and mix.
  • Place the butter in a saucepan with the milk and water and heat gently until the butter has just melted and the mixture is hand hot.
  • Add the hand hot butter/milk/water mixture and the egg to the dry ingredients.
  • Mix with an electric mixer with dough hooks attached until the dough is elastic and forms a ball (2 to 4 minutes).
  • Cover the bowl with a large plate and leave to prove in a warm place for 1 to 2 hours.
  • Place a sheet of non stick baking parchment on a metal baking tray and lightly flour. Tip the bread dough onto the parchment and form into the shape of a bloomer. Leave to prove in a warm place for a second time, for about 1 hour.
  • Preheat the oven to 220C, 425F, gas mark 7.
  • Place a tin of hot water in the bottom of the oven about 10 minutes before starting to bake the bread. Check there is still water in the tin before starting to bake the loaf, topping up with more hot water if necessary.
  • Bake the bread in the centre of the oven until baked (about 20 to 30 minutes). After 15 minutes, turn the loaf around so that it bakes evenly and remove the tin of water.
  • Leave to cool on a wire rack.

Nutrition

Calories: 163kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 185mgPotassium: 140mgFiber: 1gSugar: 7gVitamin A: 342IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword Bread
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