Apricot Sour Cream Bread

This Apricot Sour Cream Bread is wonderful with coffee for breakfast or with afternoon tea.

This bread is studded with dried apricots and sweetened with freshly squeezed orange juice and turbinado cane sugar.

This Apricot Sour Cream Bread has a lovely sweet-tart flavor. On the day that it is made, it's delicious sliced and spread with salted butter. It also makes wonderful French toast, cheese toast (honest, it's delicious!), and turkey sandwiches.

This bread is made with a dough enriched with sour cream and eggs, and includes potato flour to soften the bread and help it stay moist.

It's a very wet dough too, and might be a challenge for a beginner to shape. Don't be tempted to add too much extra flour. Instead, you can use a bench knife or dough scraper to fold the dough over itself and lift it into the pan.

Orange juice in bread?

One of my secret ingredients for homemade whole wheat bread is orange juice. It is great for mellowing the strong whole wheat flavor, and you can't really taste it.  However, I've never tried it with white flour. In this case, you definitely detect the sweet/tart orange juice flavor in the bread.

What can I substitute for potato flour?

If you don't have potato flour, you can use potato flakes (such as Potato Buds) instead. Just measure them by weight, not volume.

What is turbinado sugar?

According to my package, it's sugar that is "made by extracting the molasses-rich juice from the sugar cane and thickening it through evaporation. The heavy syrup is then crystallized and spun in a turbine to create golden, large granules that have the flavor of molasses." If you can't find it, you can substitute light brown sugar by weight. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breads with Fresh Fruit and no White Sugar. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.

This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu. Here are everyone's Breads with Fresh Fruit and no White Sugar:

• Apricot Sour Cream Bread from Karen's Kitchen Stories
• Blackberry Blue Cheese Walnut Loaf from Food Lust People Love
• Eggless Whole Wheat Pear Bread from I Camp in my Kitchen
• Hawaiian Sweet Buns from Gayathri's Cook Spot
• Honey Oatmeal Applesauce Bread from the Mad Scientist's Kitchen
• Julekage from All That's Left Are The Crumbs
• Sugar free Harvest Muffins from Cook's Hideout
• Sugarless and Vegan Apple and Carrot Loaf from Cook with Renu
• Vegan Orange Cinnamon Pull-Apart Bread from Ambrosia

bread, apricots, holiday bread, homemade bread

bread, breakfast

Scandinavian

Yield: One loafAuthor: Karen Kerr

Apricot Sour Cream Bread Recipe

ingredients

• 1/2 cup (4 ounces) sour cream
• 2 large eggs
• 3/4 cup (6 ounces) orange juice
• 1 teaspoon orange zest
• 3 1/2 cups (14 7/8 ounces) unbleached all purpose flour
• 1/4 cup plus one tablespoon (1 5/8 ounces) turbinado sugar
• 1 tablespoon instant yeast
• 1 1/2 teaspoons salt
• 1/4 cup (1 5/8 ounces) potato flour
• 1 cup (4 1/2 ounces) dried apricots, chopped
• 1 large egg plus a tablespoon of water and a pinch of salt beaten for the glaze

instructions

1. In the bowl of a stand mixer, combine the sour cream, eggs, orange juice, zest, flour, sugar, yeast, salt, and potato flour. Mix with the dough hook until it comes together, then add the apricots. Continue to knead with the dough hook for six more minutes. The dough should be sticky. 
2. Place the dough into an oiled bowl or dough rising bucket. Cover with plastic wrap and let rise until doubled, about 60 to 90 minutes. 
3. Shape the dough into a loaf and place it into a greased 9 inch by 5 inch loaf pan. Preheat the oven to 350 degrees F. Cover the pan with oiled plastic wrap and let the dough rise until the center of the dough is about 1/2 to 1 inch above the rim of the pan. 
4. Brush the top of the risen dough with the egg wash and score the top of the loaf with three 45 degree angled cuts. Bake the loaf for 45 to 50 minutes, until the interior of the loaf reaches 190 degrees F. Check the loaf at 20 minutes and tent it with foil if it is getting too browned. 
5. Let the loaf cool in the pan for 15 minutes. Remove the loaf from the pan and let cool completely on a wire rack. 

https://www.karenskitchenstories.com/2018/12/apricot-sour-cream-bread-breadbakers.html

Karen's Kitchen Stories

Recipe adapted from King Arthur Flour