How to bake Apricot Bread without Yeast

Now, most bread recipes require yeast in order to rise the bread dough twice its size, right?

However, this Apricot Bread that I had baked today doesn’t!

I love this recipe which is simple and easy, that I don’t have to wait 45min for the bread dough to risen because it doesn’t!

Initially, I was worried that the Apricot Bread might turn out a failure as in the past I had faced harden breads that were not edible at all.

Actually, Apricot Bread uses the similar recipe as Apricot Cake recipe but it is required is change the bread dough into breadcrumbs which is alike the cookie method.

In addition, you don’t have to buy bread flour or protein flour which is expensive compare to the regular self raising flour.

If you are out of self raising flour, you could use the regular wheat flour or plain flour , add in 2 tsp of baking powder in order to raise up the bread during the baking process.

Normal breads do not require eggs, right?

Well, this Apricot Bread of mine does need at least 2 eggs!

You will need more butter too as you need to mix the butter with the flour , mess it up with the tip of your ten fingers to induce the breadcrumbs.

Breadcrumbs helps to make the bread texture light and fluffy, something that bread making machine could perform at all.

One more thing, you don’t have to knead the bread dough like a crazy baker!

Do try this Apricot Bread recipe of mine , make a lovely and fluffy aromatic breakfast for your love ones!
Apricot Bread Recipe

Ingredients:

• Butter for greasing
• 240g self raising flour
• 120g castor sugar
• 60g unsalted butter
• 2 eggs (Grade A)
• 120ml low fat milk
• 1/2 tsp vanilla essence
• 60g dried apricots

Method of baking

• Preheat oven  at 180C
• Grease a bread tin with a little butter and line in with baking sheet.
• Sieve the self raising flour into a mixing bowl.
• Add in white sugar, stir to mix.
• Rub in butter with the tips of your fingers until resembles bread crumbs.
• In another bowl, beat in eggs, low fat milk and vanilla essence together.
• Add in the egg mixture into the flour and start stirring the batter until well combined.
• Toss in chopped dried apricots into the bread batter.
• Transfer the batter into the prepared bread tin.
• Level the surface with a plastic knife.
• Scatter some dried apricots on top.
• Bake in the oven for 45min- 60min or until the surface of the bread breaks open, brownish and crisp.
• Use a skewer or toothpick to poke into the Apricot Bread.
• If it turns out dry, clean, it is ready to eat.
• Otherwise, further bake another 10min and leave inside the oven for another 10min before cool off.
• Cut into 12 slices.
• For the remainder Apricot bread, store in the fridge if not eaten on the same day.
• Warm up the bread in the microwave oven for the next day.

Written by peachpurple

Photo taken by peachpurple

Article has been checked by

Plagium

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