Apricot English Muffin Loaves

This delicious fruit and nut bread has the nooks and crannies and a nice chewy texture similar to its muffin cousin. An added bonus here is that there's no kneading!

Recipe Ingredients:

Cornmeal, for sprinkling pans
5 cups all-purpose flour - divided use
2 (0.25-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

Cooking Directions:

1. Grease two 8x4x2-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).
4. Bake for 35 to 40 minutes or until golden brown. Remove loaves from pans immediately and cool on wire racks.
5. To serve slice and toast. This bread freezes well.

Makes 2 loaves.