Reviewed: Nov. 9, 2009

I substituted apple juice instead of orange juice and didn't put the honey on the top because I, too, want to use the loaf for sandwiches. Pretty good, although the apricots give the bread a tartness I'm still trying to decide if I like or not. All in all, not a bad recipe. Will make again... but maybe with raisins & nuts instead of the apricots.

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Becca

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Reviewed: Jul. 5, 2009

I followed the recipe exactly and thought it turned out great! Has a light sweetness with the apricots and honey glaze. I'll definitely be making this one again! Easy to fix and turned out great in my machine.

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southernbelle

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Reviewed: Jun. 27, 2009

I definitely like this bread a lot. It has a nice flavor and I love the apricots spotted throughout. I used the dough cycle on my bread machine and baked in the oven for 45 min at 375. I let the dough rise in the fridge bc I had made the dough late the night before, so 45 min wasn't quite enough--I think it would have been if I had let it rise at room temp. I love that the top of the bread turns out dark and rustic looking. Very pretty bread! I didn't add the honey on top bc I want to use this as a sandwich bread, but I'm sure it would be wonderful with it. I'll make again. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 20, 2009

I used raisins instead of apricots and apple juice instead of orange juice. I did feel that this needed more flavor, perhaps more sugar. Thank you though.

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400luv

Cooking Level: Intermediate

Living In: Rehoboth, Massachusetts, USA

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Reviewed: May 10, 2009

I used half whole wheat and half white flour, and used only honey as the sweetener. This was made by hand and baked at 360 for 45 minutes. Great taste! The family wants me to make it again!

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