Apricot English Muffin Loaves
This delicious fruit and nut bread has the nooks and crannies and a nice chewy texture similar to its muffin cousin. An added bonus here is that there's no kneading!
Cornmeal, for sprinkling pans
5 cups all-purpose flour - divided use
2 (0.25-ounce) packages active dry yeast
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups warm orange juice (120°to 130°F) (50° to 55°C)
1/2 cup warm water (120° to 130°F) (50° to 55°C)
1/4 cup vegetable oil
1/2 cup chopped pecans
1/2 cup chopped dried apricots
- Grease two 8x4x2-inch baking pans; sprinkle with cornmeal; set aside.
- In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead. Spoon batter into prepared pans. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 35 to 40 minutes or until golden brown. Remove loaves from pans immediately and cool on wire racks.
- To serve slice and toast. This bread freezes well.
Makes 2 loaves.