Reviewed: Jan. 18, 2008

This gets 5 stars for taste but...I had to stand over the machine adding juice/flour till I got the right consistancy. It does need the juice but not the whole can. I toasted the almonds. Next time I will add dried apricot bits to pump up the flavor.

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Reviewer:

CONNIE-O

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2003

made a few changes in process... first pureed apricots with liquid, did not use wheat gluten, used regular yeast, did not have rapid rise, and (as directed from my bread machine instructions) added tablespoons of flour to mix while bread machine mixed until the dough was a proper consistency. Added nuts as directed in recipe, then removed dough from machine let rise for 2 hours before baking. Took a little less time to bake in regular oven at 350 than in the bread machine, but I like a horizontal loaf better than a vertical one anyway. Good recipe, thank you.

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Reviewer:

Helena

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2003

This recipe did not indicate what to do with the apricot juice. I didn't add any of it and the bread did not turn out at all. Smelled good, but, couldn't eat it.

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Reviewer:

LYNN0101

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Sep. 13, 2001

The recipe didn't indicate if we should add the syrup from the can as well. I added all the syrup, and dough was too wet. The bread smelt yummy tho'. Will try again without the syrup. Tried again, cannot make it?!

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Reviewer:

JACTAN

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Reviewed: Apr. 26, 2001

Good recipe. I used the entire can of apricots and juice in this recipe. The juice gave it enough liquid for it to knead properly. The yeast loved all the sugar and made the bread rise to the top of the bread machine lid. I would also roast the nuts to give it a nuttier flavor.

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Reviewer:

TAYLOR.NANCY

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Reviewed: Jul. 17, 2000

i really liked this bread , although the recipie did not call for it , i did add 1/2 cup of water because after about three minutes of mixing the flour was just sticking to the mushed apricots .

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