Easy Apricot Bread (Print Version)
# Ingredients:
→ Dough
01 -
3 1/4 cups unbleached all-purpose flour
02 -
3 teaspoons sea salt
03 -
1 1/3 cups warm tap water, roughly 110°F
04 -
2 1/2 teaspoons active dry yeast (1 envelope)
05 -
3 tablespoons olive oil (extra-virgin)
→ Topping
06 -
3/4 cup sliced almonds (skin on or off)
07 -
1 1/4 teaspoons almond extract, separated
08 -
1/2 cup apricot preserves
09 -
1/2 cup granulated sugar
10 -
3 fresh apricots, cut into small chunks
11 -
2 cups dried apricots
# Instructions:
01 -
Mix the warm water and yeast in a small bowl, then whisk in the olive oil. In a big bowl, combine the sea salt and flour. Stir half the flour mix into the yeast mixture using a spatula until it forms a rough dough. Switch to a mixer with a dough hook, add the rest of the flour, and knead on low for about 3 minutes. Add tiny amounts of water if the dough looks dry. Roll the dough into a ball, transfer it to an oiled bowl, cover with plastic wrap, and let it sit at room temperature for 1 to 1 1/2 hours, or until it doubles in size.
02 -
Add both dried and fresh apricots to a large pot with 2 cups of water. Let it boil, then lower to medium heat and simmer. Stir and mash occasionally. Once the apricots are very soft and most of the water is gone, after around 15 minutes, mix in the sugar until it dissolves. Take the pan off the heat and stir in apricot preserves with 1 teaspoon of almond extract. Cool it completely. Refrigerate the mix if making ahead (up to 3 days).
03 -
Press the dough down to get the air out and cut it into two equal parts. Take one piece and stretch or press it into a 9-inch circle on parchment paper. Do the same with the other piece on another sheet of parchment. Put both circles onto a baking sheet, leaving space between them.
04 -
Spoon the apricot filling evenly over each dough circle, while keeping the edges clean (about a 3/4-inch gap). Loosely cover the rounds with a towel or plastic wrap and let them rest somewhere warm until puffed but not doubled—about 45–50 minutes.
05 -
Heat the oven to 375°F, placing the rack in the middle. Scatter the sliced almonds over the apricot topping on both circles. Whisk the egg with 2 teaspoons of warm water and brush it around the edges of each dough round.
06 -
Put the rounds in the oven and bake for 25–30 minutes, or until the crust turns golden brown. Move the baked rounds to a wire rack so they cool completely.
07 -
If you like, sprinkle some powdered sugar on top of the warm bread before serving at room temperature. Store the bread wrapped in foil at room temp for up to 1 day. Reheat in a 350°F oven for 10–15 minutes. To freeze, seal in a freezer bag for up to a month. Thaw before warming.
# Notes:
01 -
You can make the apricot filling in advance and store it in the fridge for 3 days.
02 -
Make sure the dough gets a good rise before baking for airy bread.