| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | English | 1 | Servings | |
INGREDIENTS
| 5 | c | All-purpose flour; divided |
| 2 | pk | Active dry yeast |
| 2 | tb | Sugar |
| 2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 1/2 | c | Warm orange juice |
| 1/2 | c | Warm water |
| 1/4 | c | Vegetable oil |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Chopped dried apricots; or dried fruit of choice |
| Cornmeal |
INSTRUCTIONS
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/fruit and remaining flour to form a stiff batter. Do not knead. Grease two 8-in. x 4-in. x 2-in. loaf pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350F for 35-40 minutes, or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yield: 2 loaves Source: Taste of Home Magazine, Roberta Freedman, Mesilla Park, New Mexico Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 31, 1997
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