|Bread studded with apricots and almonds|
The bread is a simple yeast bread, made with 20% WW flour (which caught my attention immediately), studded with whole almonds and figs (or in my case, dried apricots). You can definitely use it for savory sandwiches because it's barely sweet. We had some with Pepper Jack cheese and some with homemade grape jelly. It works great for both.
I made the dough in the bread machine and added the "fix-ins" in the last few minutes of kneading. The dough had a silky smooth texture to it and was very easy to work with and only slightly tacky. I would definitely make this bread again and play with the "fix-ins". Replace the dried fruit with craisins, and you got yourself a perfect bread to make sandwiches with the day after Thanksgiving.
- The bread has great flavor and is very versatile. Hubby and I both liked it a lot. This was my first time eating almonds in a "regular" bread and I really liked the nuttiness and the slight sweetness that added. Would definitely make it again.
- If you've visited my blog before, you know I almost always make changes to recipes and this one was no exception :o) They're listed below.
- Used barley malt syrup for the sugar, dried apricots (115 gr) for the figs, and less almonds (90 gr).
- Adds: 7 gr of vital wheat gluten (for a little insurance) and 1/3 cup or 23 gr non-fat dry milk powder (for added nutrition), and 2 tsp of vegetable oil.
- Things I'd do different next time: let the dough rise just a few minutes after flattening. I'm hoping that will lighten the interior a little bit (but I'm not sure).