Rosemary Apricot Bread Recipes

APRICOT-ROSEMARY BRIE IN BOULE

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
• Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
• Thinly spread butter inside bread shell.
• Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
• Put coated brie into boule, scraping bowl well, replacing top of bread.
• Bake at 350 degrees for about 20- 30 minutes.
• Dip or spread hot cheese onto reserved bread or crackers.

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.