---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Spice Bread
 Categories: Breadmaker, Fruits
      Yield: 1 Loaf
 
-----------------------------1 LB LOAF-----------------------------
    1/2 c  Dried apricots
    1/2 c  Water
  2 1/4 c  Bread flour
      1 tb Dry milk
      1 ts Sea salt
    1/4 ts Ground cinnamon
    1/2 ts Ground anise seed
    1/2 ts Ground allspice
    3/8 c  Apricot nectar; up to 1/2 c
      1 tb Canola, safflower, or
           - sunflower oil
      1 tb Honey
      2 ts Active dry yeast

--------------------------1 1/2 LB LOAF----------------------------
    2/3 c  Dried apricots
    2/3 c  Water
      3 c  Bread flour
  1 1/2 tb Dry milk
  1 1/2 ts Sea salt
    1/2 ts Ground cinnamon
    3/4 ts Ground anise seed
    3/4 ts Ground allspice
    1/2 c  Apricot nectar; up to 3/4 c
      2 tb Canola, safflower, or
           - sunflower oil
      2 tb Honey
      1 pk Active dry yeast
 
  Place the apricots and water in a small saucepan and bring to a
  boil. Remove from the heat and allow to steep for 5 minutes. Drain
  the apricots, reserving the liquid, and spread them out on a double
  thickness of paper towels. Allow the apricots and the liquid to
  cool to room temperature.

  Place all ingredients in machine according to manufacturers
  directions--except apricots. Measure the reserved cooking liquid
  and add enough apricot nectar to measure 5/8 cup for the 1 lb loaf
  and 7/8 cup for the 1-1/2 lb loaf.

  Program the breadmaker for the whole wheat mode and press start.

  At the end of the mixing cycle and just before the kneading cycle
  begins, finely chop the cooled apricots and add them to the dough.

  Remove bread at the end of the baking cycle promptly. Allow to cool
  completely before slicing or wrapping for storage.

  Recipe by The Bread Machine Gourmet by Shea MacKenzie, 1993

  Formatted by: Ursula R. Taylor
 
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