Wednesday, February 29, 2012

Rosemary Apricot Bread

This bread is delicious!  The flavoring and moistness are, I think just right, a blend of sweet and savory, with the apricot bits providing the perfect taste of tart decadence.  Overall, the switch from 3/4 cup to 1/2 cup of oat bran was a good decision (this bread is a variation on our high fiber oat bread).  However, this time the loaf was a bit too crumbly, so if I make the loaf again I'll want to try adding some flax or an egg white to improve the overall cohesion of the loaf.  Also, I found that the apricots often sank to the bottom of the loaf.  Perhaps next time if I cut them into finer pieces, this will happen less frequently.

You will need:
  • 2 cups oat flour
  • 1/2 cup oat bran
  • 2-3 tablespoons baking powder
  • 1 spoonful of oil (optional)
  • 1 bottle beer (can use GF beer for a GF loaf)
  • 10-20 diced apricots, or to taste
  • A generous sprinkling of rosemary, or to taste
  • Salt and sweetener to taste
  1. Preheat oven to 350.
  2. Combine first three dry ingredients and fluff with fork.
  3. Add beer and stir until everything gets dissolved.
  4. Stir in remaining ingredients.  Taste batter and adjust seasoning, etc. as necessary.
  5. Pour batter into greased loaf pan.
  6. Bake for 50-60 minutes, or until tester comes out clean.
  7. Enjoy!

If you enjoyed this post, also check out: Gluten-Free Beer Bread, High Fiber Oat Bread, and Wild Blueberry Bread!