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Apricot and walnut loaf recipe

Apricot and walnut loaf recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apricot cake

A lighter alternative to Christmas cake. Makes a nutritious snack or tea-time treat anytime of the year.


Northumberland, England, UK

41 people made this

IngredientsMakes: 1 loaf cake

  • 110g (4 oz) butter
  • 110g (4 oz) caster sugar
  • 2 eggs
  • 110g (4 oz) self raising flour
  • 100g (3 1/2 oz) halved walnuts
  • 100g (3 1/2 oz) chopped dried apricots

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Melt butter in small saucepan until soft. Add to sugar in mixing bowl. Blend into a smooth paste.
  2. Whisk eggs and add to mixture. Mix well.
  3. Sieve flour into mixture and blend into smooth creamy paste. Mix in chopped apricots.
  4. Put aside some half walnuts for top of loaf. Chop the remainder of walnuts into quarters, add to cake mixture.
  5. Grease inside of loaf tin with butter. Empty mixture into tin into an even layer, top with half-walnuts.
  6. Bake in a preheated 180 C / Gas 4 oven for 35-40 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

-02 Dec 2012


Easy Old Fashioned Apricot Walnut Bread

Wow! That first bite is like biting into a bit of the season- all the sweet flavors of the apricots and the texture of the walnuts… It really is something special. This easy old fashioned apricot walnut bread is a long time favorite.

My dad loved this bread. Seemed like my mom was always baking this for him. I was never a fan of apricots, but yum, this bread sure won me over.

Since my aunt and uncle had a several fruit trees and walnut trees that were always loaded, we had amble amount of apricots and nuts. Maybe that is why I was never a big fan of apricots….seemed like we always had something with apricots in it. We had apricot jam, apricot relish, apricot oatmeal cookies….you name it, and my grandmother probably made it. If not, my mom did! The apricots and nuts were distributed throughout the family to make wonderful goodies, and some mysterious looking jars of mixed vegetables and fruits that sat on my grandmother’s preserve shelf. I as just to young to want to try some of them, but the adults always raved about how delicious they were. Now that I am older. I have taken a liking to preserving and eating these mysterious goodies!


A Few Important Notes on Culinary Lavender

First, make sure to buy culinary lavender. Lavender is grown for various purposes, and some types are grown specifically for use in cooking and baking. This is what we want. Use the lavender sparingly the first try at this recipe it can quickly go from just right to “oooh, this tastes like soap bread!” If you are not sure about how powerful your lavender is, side with caution and perhaps halve the quantity I call for in the formula below.

I chose to include the lavender buds whole (as you see in my photos), but you could also grind them down if you want to avoid the mouthfeel of the whole pieces, although I didn’t notice them at all, and neither did any of my “test subjects.” Another option is to use culinary lavender oil instead of the dried variety. If you choose this route, you will have to modify the amount as the oil potency is surely drastically different from dried lavender buds.


Recipe: Apricot and Walnut Stuffing

(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

Marc Maron's recipe for his showpiece Thanksgiving stuffing comes studded with dried fruit and enriched with chicken livers.

Apricot and Walnut Stuffing

1 1-lb. loaf white bread, crusts removed, cut into 1" cubes
1 cup white wine
2 cups dried apricots, apples, and currants, chopped
16 tbsp. butter, softened
3 ribs celery, chopped
2 large onions, chopped
4 oz. chicken livers, minced
2 cups walnuts, roughly chopped
3?4 cup heavy cream
1?2 cup minced flat-leaf parsley
2 tsp. orange zest
2 eggs, beaten
Kosher salt and freshly ground black pepper, to taste

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1. Heat oven to 350 degrees. Bake bread cubes on a baking sheet until browned, 20-25 minutes. Transfer bread cubes to a large bowl set aside. Boil wine in a 1-qt. saucepan and add dried fruit remove from heat and let steep for 30 minutes. Strain fruit discard wine. Combine fruit with bread.

2. Heat 4 tbsp. butter in a 12" skillet over medium-high heat. Add celery and onions cook, stirring, until browned, 12-15 minutes. Stir in 8 tbsp. butter and livers cook until butter melts. Mix celery mixture with bread stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.

3. Transfer stuffing to a 2-qt. oval baking dish dot with remaining butter. Cover with foil bake for 50 minutes. Uncover, increase heat to 475 degrees, and bake until browned, 8-10 minutes.


How to make the pastry for Beigli?

To make the pastry I used a recipe found here (in Romanian). I liked the fact that they used lard, I just happened to have half a pack in the fridge leftover from making this Apricot Jam Crumble Cake with Walnuts again.

I&rsquove actually enjoyed baking with lard lately, I&rsquove rarely ever used it in the past, but after reading a bit online about the benefits of cooking and baking with lard, I kept searching for recipes using it. Luckily, I have my old Romanian cookbooks, they do contain quite a few recipes using lard, it was the normal fat to use half a century ago, too bad that changed.

If you like to read more about lard and why using it in your cooking and baking might be a good idea (well, unless you are a vegetarian) have a look at this article from The Guardian, I found it great!


Sourdough – Ingredients

Ingredients Measurements
Starter 33g (1.153oz)
Bakers flour 82g(2.882oz)
Stoneground flour 82g(2.882oz)
Water 114g (4.035oz)
*278g (9.799oz)

*Starters weight not included in total

Fermentation Time 12 hours
Required Dough Temperature 25°C (77°F)

  1. Add flours to bowl.
  2. Add starter to bowl.
  3. Add water to bowl and mix well using your hands.
  4. Cover and leave to ferment overnight. (Tip: You can heat up your oven at 50°C (122°F) for 15 mins and place sourdough in there overnight.)

For detailed instructions go to this link:
How to make a sourdough.

The sourdough created in this stage will be 33g (1.153oz) more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.


Paul Hollywood’s Apricot Couronne

A soft, rich dough, filled with fruit and nuts is rolled, split and twisted to make this pretty crown-shaped bread. It is packed with flavour.

Ingredients

For the dough:

250g strong white bread flour

7g sachet fast-action dried yeast

50g unsalted butter, softened

105ml full-fat milk, at room temperature

1 medium egg, at room temperature

For the filling:

90g unsalted butter, softened

70g light brown muscovado sugar

120g ready-to-eat dried apricots, chopped and soaked in 100ml orange juice

finely grated zest of 1 orange

To finish:

Equipment

You will also need:

1 large baking sheet, lined with baking paper

Buy the book

This recipe was taken from The Great British Bake Off: Everyday. For more like it, buy the book now.

Method

Step 1
To make the dough, tip the flour into a large mixing bowl. Add the salt to the bowl on one side and the yeast to the other. Add the soft butter, milk and egg and turn the mixture round with your fingers, using them like a paddle. Keep doing this, mixing until you've picked up all of the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl, picking up all the scraps, and keep going until you have a ball of soft dough.

Step 2
Turn the dough out onto a lightly floured worktop and knead for 10–12 minutes: work through the initial 'wet' stage until the dough starts to develop a soft, smooth skin. When the dough feels smooth and silky, put it into a lightly oiled large bowl. Cover the bowl with a dry tea towel and leave to rise for about 1 hour until doubled in size.

Step 3
While the dough is rising, make the filing. Put the soft butter, sugar, drained apricots, flour, raisins, walnuts and zest into a bowl and mix thoroughly. Set aside until needed.

Step 4
Turn the risen dough onto the lightly floured worktop. Without punching it down to deflate, roll it out to a rectangle about 25cm x 33cm. Turn the dough 90 degrees, if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly like a Swiss roll. Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the crown).

Step 5
Twist the two strands of dough together, then twist the 2 ends together to finish the 'crown'. Carefully transfer the crown to the prepared baking sheet. Put the sheet inside a large plastic bag and leave to prove for 30–45 minutes until the dough springs back quickly when you prod it lightly with a fingertip.

Step 6
While the dough is rising, heat your oven to 200°C/180°C fan/400°F/Gas 6. When the couronne is ready for baking, uncover the baking sheet and place it in the oven. Bake for 25–35 minutes until risen and golden. Transfer to a wire rack.

Step 7
Gently heat the apricot jam with a splash of water, then push it through a sieve into a bowl. Quickly brush over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing. Drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool.


Converting yeast recipe to soudough

For most breads, is there any reason one can't just use sourdough starter instead of yeast, and subtract the amount of flour and water in the starter from the overall amount in the formula?

I haven't tried going from yeast to starter but vice versa, I used yeast instead of a sourdough starter in a SD recipe.

when i first started making a starter and it wasn't ready to be used, i substituted the 50 g of starter with half a tsp of yeast. i didn't adjust the flour or water in the recipe. I chose to use a tiny bit of yeast so i could mimic the fermentation time . I was dying to make sd bread so i thought i could practice this way. The bread turned out so fantastic that i was willing to settle for just making it with yeast and give up on the starter. so maybe you can use 50g of starter for every half teaspoon of yeast that the recipe calls for. if you don't mind the change in the dough's hydration, you won't have to subtract the flour and water. come to think of it, if say the yeast recipe asks for 2 tsp of yeast that would be 200g of starter and with 100% hydration that's 100g of flour and 100g of water which might be a significant change in hydration. so you may want to subtract that from your recipe. i subtracted 50 g of starter and replaced it with yeast, which is only 25 g each of water and flour and didn't feel it was a big enough diff to replace that in the recipe. sorry i hope i make sense

The crumb and texture of your bread may change. my fake sourdough bread was more light and airy than one made with starter.

One just has to apply sourdough handling techniques to the dough after the dough is mixed up. That is folding and such should the dough need it and not letting the final proof rise to double the original mixed volume for more oven spring. The timing and flavours will be different so prepare yourself for those changes. Some flours are better than others for feeding the levain (starter) and require some switching around in the order they are incorporated. Watch your amount of prefermented dough, the more you use the shorter the bulk rise and final proof.

For a beginner, there is more security in using a "tried & true" sourdough recipe as opposed to an experiment but if you're adventurous, go ahead. Just be sure to mention when reposting a trouble shoot, what was done, the timings and what you hoped to achieve. :D

I just experimented with going from dry yeast to levain/starter. I found a calculation here but now that I reviewed it, I didn't do it correctly. However, the brioche rolls turned out pretty good - it definitely needed more levain though, which I plan on increasing the next time.

(All flour + water/hydration) / 6 = levain quantity

Then subtract the levain out of the original flour and water/milk. Example:


Whole Wheat Apricot Walnut Loaf

It makes me feel good when I can find not only a milk-free bread recipe, but a delicious milk-free bread recipe. I’ve tried a lot of recipes where the lack of milk makes the bread dry and not very pleasant tasting. I know that I could just use almond or soy milk as a substitute (and I have), but its nice once in a while to find a decent recipe that is meant to be milk free.

Instead of milk, this lovely recipe uses orange juice which is wonderful as I think it helps bring out the apricot flavour nicely. We rarely drink juice and don’t even have a container to make it in, so when I asked Trevor to pick up some orange juice on the way home, he bought two cans of frozen juice. Hehe, luckily I had a very large glass measuring cup that was (barely) big enough to make the juice in.


Apricot and walnut loaf recipe - Recipes

You will need:

1 cup chopped apricots
1 cup boiling water
1 teaspoon Edmonds baking soda
1 tablespoon butter
1 cup brown sugar
1 egg, beaten
1/4 teaspoon vanilla essence (I use extract)
2 cups flour
1 teaspoon baking powder

(If making a Date and Walnut loaf - use 1 cup of each for the loaf - you will need to soak your Dates)

Method

Put apricots, boiling water, baking soda and butter into a bowl.
Stir until butter has melted.
Set aside for 1 hour.
Beat sugar, egg, and vanilla into apricot mixture.
Sift flour and baking powder into wet mixture, stirring just to combine.
Pour mixture into a greased or lined 22 cm loaf tin..
Bake at 180°C for 45 minutes or until loaf springs back when touched.
Leave in tin for 10 minutes before turning out onto a cooling rack.

Joining in with Sarah Jane over at Chantille-Fleur for Tea party Tuesdays.


Watch the video: Τούρκος πρόεδρος για Μικρασιατική Καταστροφή: Αυτά τα εδάφη είναι η αιώνια πατρίδα μας (June 2022).


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