Apricot and Walnut Loaf

Servings: 1 loaf

Author:

Bread [/dishes/bread/] Fruit Bread [/dishes/bread/fruit-bread/]

🧂 Ingredients

1 Dissolve sugar in a cupful of hand hot water (from the amount above) then
sprinkle dried yeast on top. Leave until frothy, about 10 minutes.
2 Add, with rest of liquid, to flours, salt, apricots, walnuts and sugar. Mix to a
soft scone-like dough.
3 Knead the dough thoroughly on a lightly floured surface.
4 Shape the loaf in order to half-fill a well greased loaf tin or flower pot.
5 Mix with one hand until the mixture is no longer streaky.
6 Two-thirds fill the prepared tin (bottom-lined and greased) and cover with cling
film until dough rises to within 1cm of the top of the tins. One hour in a warm
place, longer in a cool one.
7 Bake at 200°C, gas mark 6 for 40-45 minutes.