Blueberry Apricot Bread

You'll love the fruit combination in this sweet bread, and no kneading required!


Details

Difficulty

Beginner

Yield

1 Loaf

Prep Time

35 minutes

Rise Time

1 hour

Bake Time

30 to 35 minutes

Ingredients


  • 2-1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2 teaspoons freshly grated lemon peel
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter or margarine
  • 1 egg
  • 1/3 cup coarsely chopped dried apricots
  • 2/3 cup fresh OR frozen blueberries, thawed

Directions


Combine 3/4 cup flour, sugar, undissolved yeast, lemon peel and salt in a large mixer bowl. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour and apricots to make a stiff batter. Fold in blueberries by hand.

Spread evenly in greased 8-1/2 x 4-1/2 loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.