Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Apricot Almond Bread


1-1/2 cups dried apricots
1-1/2 cups water
2 tablespoons soft butter
1/2 cup honey or real maple syrup
1 teaspoon salt
1-1/2 cups bread flour
1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup chopped almonds
1 beaten egg
1 teaspoon vanilla
1/2 teaspoon grated fresh orange rind

Cook apricots in water for 10 minutes (covered, low heat). Cool completely and add butter, syrup and salt. Beat in egg and vanilla. Sift together dry ingredients. Fold everything together and spread into buttered loaf pan. Bake 35 to 40 minutes at 375F. Remove bread from pan 10 minutes after it comes out of the oven.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.