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Saturday, June 24, 2006

Apricot Almond Bread

The Altitude Adjustment Section
Susan Purdy's altitude adjusted recipe for apricot almond bread is really more of a cake than a bread, and very easy.

2 cups plus 2 tablespoons AP flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots
1/2 cup blanched almonds (2 1/2 ounces) chopped
1/3 cup canola oil
2 eggs
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract

Procedure - no electric mixer needed
Butter and flour one 9-inch loaf pan, or three 5-inch baby loaf pans if you want to make gift breads. Preheat your oven to 350. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and wheat germ. In a food processor, add the apricots with a generous tablespoon of the flour mixture, and pulse till the fruit is cut into 1/4 inch bits. Add apricots into flour mix and add almonds. In another bowl, combine oil, eggs, buttermilk, and extracts. Make a well in the center of the dry ingredients and add egg/oil mixture. Mix by hand with a whisk or spoon. Don't overmix. Scrape batter into prepared pans till 2/3 full. Bake full size loaf 60-65 minutes. Small loaves take 32-37 minutes. You can tell it's done when it is golden brown and a toothpick inserted in the center of the cake comes out clean.