Blueberry Apricot Bread

Blueberry Apricot Bread

Print Recipe

Yield

1 Loaf 1 Loaf

Difficulty

Easy Easy

Prep Time

0:35 0:35

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

1 hour 1 hour

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Ingredients

2-1/4 cups bread flour
2 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant 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 (120^° to 130^°F). 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 375^°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

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