Apricot Walnut Breakfast Loaf
A tender honey-sweetened sandwich loaf packed with tangy dried apricots and toasted walnuts. It slices cleanly, toasts beautifully, and makes a week of breakfasts worth waking up for.
MediumDifficulty30 minPrep45 minCook12 servingsServings235Calories
Steps
- Warm the milk to 105°F–110°F (40°C–43°C), stir in the honey and yeast, and let it stand 5 to 10 minutes until a foamy cap forms.
- Whisk both flours, the salt, and the cinnamon together in a large bowl.
- Add the yeast mixture, melted butter, and beaten egg, then stir until a shaggy dough comes together.
- Knead 8 to 10 minutes by hand or 6 minutes on medium-low with a dough hook until the dough is smooth and only slightly tacky.
- Pat the dough flat and fold in the apricots and walnuts by hand until they are evenly distributed, then cover and let rise 1 1/2 hours until doubled.
- Punch down the dough, shape it into a 9 by 5 inch log, and set it seam-side down in a greased 9 by 5 inch loaf pan.
- Cover and proof 45 to 60 minutes until the crown rises 1 inch above the rim of the pan.
- Bake at 375°F (190°C) for 40 to 45 minutes, tenting with foil after 20 minutes if the top browns too quickly.
- Cool in the pan 10 minutes, then turn the loaf out onto a rack and cool completely before slicing.