| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These fruit and nut loaves have a subtle cornmeal flavor. An added bonus here is that there's no kneading!

Apricot English Muffin Loaves

Cornmeal

5 cups all-purpose flour, divided use

2 (1/4-ounce) packages active dry yeast

2 tablespoons granulated sugar

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups warm orange juice (120*to 130*F) (50* to 55*C)

1/2 cup warm water (120*to 130*F) (50* to 55*C)

1/4 cup vegetable oil

1/2 cup chopped pecans

1/2 cup chopped dried apricots

1. Grease two 8 x 4 x 2-inch baking pans; sprinkle with cornmeal; set aside.
2. In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead. Spoon batter into prepared pans. Cover and let rise in a warm place until doubled in size, about 45 minutes.
3. Preheat oven to 350*F (175*C). Bake for 35 to 40 minutes or until golden brown. Remove loaves from pans immediately and cool on wire racks.
4. To serve slice and toast. This bread freezes well.

Makes 2 loaves.