Magazine article Sunset

Orange-Apricot Sweet Bread

Magazine article Sunset

Orange-Apricot Sweet Bread

Article excerpt

Prep and cook time: 55 minutes

Notes: If making ahead, package bread airtight when cool. Hold at room temperature up to 5 days; freeze to store longer. To reheat, unwrap bread (but leave it in its paper mold) and put in a 350 deg oven for 5 to 7 minutes.

Makes: A 4 1/2- by 8 1/2-inch loaf; 6 to 8 servings About 1/2 cup (1/4 lb.) butter or margarine About 2/3 cup sugar 1/2 teaspoon hulled cardamom seed, crushed 1 tablespoon finely shredded orange peel 1 large egg 1 large egg yolk 1/2 cup sour cream 1/4 teaspoon baking soda 3/4 teaspoon baking powder About 1 cup all-purpose flour 1/2 cup diced dried apricots

1. In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well. 2. Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended. …

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