| APRICOT NUT BREAD |
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Makes 1 loaf bread1-1/2 cups coarsely chopped dried apricots 1 cup water 2-1/2 cups all-purpose flour 3/4 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2/3 cup chopped nuts 1 egg, slightly beaten 1 cup buttermilk 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, melted Preheat oven to 350ºF. Combine apricots and water in a heavy saucepan. Bring to boiling, reduce heat and simmer, uncovered, for 10 minutes or until water is absorbed. Cool. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in nuts. Combine apricots, egg, buttermilk, and Crisco. Add to dry ingredients and stir only until dry ingredients are moistened. Turn batter into a greased (bottom only) 9- x 5- x 3-inch loaf pan. Bake at 350ºF for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on rack. Remove from pan; cool completely before slicing. |
