The Best Recipe for Apricot Bread

INGREDIENTS FOR THE DOUGH – I cup of whole milk. – 11/2 ounce envelope of active dry yeast – Cup warm water 100- 110 degrees – 3 Tablespoons of granulated sugar – 2 eggs – Cup of unsalted butter that has been melts – 4 1/2 -5 cups all-purpose flour – teaspoon salt

FOR THE FILLING – dried apricots sliced and chopped – Cup of fresh apricots chopped – cup of orange juice – 6 tablespoons of unsalted butter – Cup sugar – all-purpose flour

TO TOPPING – 2 tablespoons unmelted butter – cup apricot jam – Cup of chopped almonds

Important information – SERVINGS: 7 – PREP: 35 minutes – TIME TYPE: Dessert

Important information – SERVINGS: 7 – PREP: 35 minutes – TIME TYPE: Dessert

A little sweet and tart with an amazing Apricot filling. Sliced almost are sprinkled over the top prior to baking. When it's taken removed from the oven apricot jam can be applied to the over the top. Enjoy slices of this tasty bread with tea or coffee. tea

Do you have to peel the apricots prior to baking? – It's not necessary to peel the apricot prior to baking because its skin softens in the cooking process and be delicious. If you're looking for a time saving method, just clean them prior to adding the ingredients in your cooking

RECIPE TIPS AND FAQ'S – How long will apricots last in the fridge? – The shelf time of ripe apricots can be anywhere from 4 to 5 days when stored in the refrigerator. – Can I freeze apricot bread? – Yes, it's an item that can be frozen! Slice the bread and wrap each slice in plastic wrap. Wrap the portions and place them in lock bags that are zip-locked. It can be frozen for up to two months. It can be defrosted on the counter, and then heat it in your oven toaster or oven (at 350F for 10-15 minutes)

Tomato Gratin-Pomodori Gratinati