Recipes
147
Apricot loaf
Preparation time: 110–120 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
60 g sugar
2 tsp vanilla sugar
A pinch of salt
1 tsp lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Accessories
Loaf tin, 30 cm long
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get a smooth
dough. Cover the dough and place in
the oven to prove for about 25–
35 minutes using Conventional heat at
35 °C.
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in the greased loaf tin.
Cover and place in the oven to prove
for a further 15 minutes using
Conventional heat at 35 °C.
Glaze the apricot loaf with milk and
then bake.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 50–60 minutes
