Baking & Desserts

Rosemary and Apricot French Loaf


  • 1 ⅜ cups water
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ cup dried apricots, quartered
  • 4 cups bread flour
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon brown sugar
  • 2 teaspoons bread machine yeast
  • Directions

  • Step 1

    Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.


  • Step 2

    Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

  • Cook's Notes:

    Add ingredients according to individual machine instructions. The cook time is how long it takes my machine to run that cycle.

    Interesting variations: Take out the fruit. It’s a nice rosemary bread. Add more apricots, 1/4 cup walnuts, 6 prunes, and 4 dates!? Yes. That’s very fancy. It comes out good, but transitions from a bread to dessert.

    Alcoholic, flat apple cider at room temperature can be substituted for water. It will be a little sour, but just as tender. If using this, I recommend reducing sugar to 1 tablespoon.

    You can use raisins instead of apricots; sweeter, but more mild taste. You can also use dried cherries; I’m an apricot enthusiast, but people say it was good. Chopping the apricots into really tiny bits and then adding them makes a delicious bread, with a strong apricot flavor. I have used 10 minced apricots, and 10 quartered apricots.

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