HOMEMADE APRICOT AND WALNUT BREAD

I have never tried making my own bread before and this is my first attempt in trying to bake bread. While baking, aroma of the bread fills my kitchen and I am in love of making my own bread! I am using the Rowenta oven to ferment and proof the bread dough. Aware of the bread proofing function of my Rowenta OC7868 oven and finally got the opportunity to try and test it. Here are step by step Apricot and Walnut Bread Recipes using Rowenta oven. Thanks Scharlie for the bread recipe!

Ingredients:

A  
BREAD FLOUR 350 gm
BUTTER/MARGARINE 60 gm
DRIED YEAST 2 tsp
SALT 1/2 tsp

B  
BROWN SUGAR 1 tsp
EGG 1
MILK  210 ml
DRIED APRICOT 115 gm [chopped]
CHOPPED WALNUT  55 gm

METHOD

1. Pour A into the mixing bowl and mix thoroughly.

2. Mix B together and mix thoroughly.

3. Pour B into the A and add the chopped Apricot and walnut.

4. Mix them thoroughly and the dough should be free from the side of the bowl.

5. Put the dough onto the table and continue to knead the dough for another 10 minutes.

6. The dough should be very elastic.

7. Proof the dough in the oven using Menu 14 for 1 hour or double in size.

Before

After (Double in Size after 1hr)

8. Knock it down and cut into 3 dough.

9. Put it on a baking tray and proof for the second time on Menu 14 for about 40 minutes or till almost double in size.

10. Take it out from the oven and cover with oil plastic or damp cloth.

11. Change the oven to traditional mode and preheat to 205 degree celsius.

12. Once preheat ready, bake the dough for 12 to 15 minutes or till golden brown on lower rack.

13. When the bread is out of the oven, brush it with butter or margarine.

14. Cool it before serving.

NOTE:

1. Always bake on lower rack and bread product can only bake 1 tray at a time.

2. The bread loaf can be brush with Apricot jam or top with water icing.

3. You can soak the apricot in water or rum for 2 to 3 hours to soften it.

 Although bread making is time consuming, the process of making the bread and the final product makes it worthwhile. Seeing my family members enjoying eating my homemade bread make me happy too. I am so glad that it was sucess on my first attempt of bread making. Practice makes perfect and i will keep on trying and perfect my bread making. Weekend is coming and if you have time, feel free to try out apricot and walnut bread recipe.

  13 comments for “HOMEMADE APRICOT AND WALNUT BREAD

  1. Sha-Ron
    November 2013 at

    Hello: I just bought the same Rowenta oven and tried baking gluten-free bread. I recently became gluten intolerant and after 2 mtgs of not having bread, decided to start making my own. I’ve tried baking with the mixture that comes in a box and also tried one that you make the thing from scratch. Both times, the middle sinks after coming out of the oven and parts of the bread (lower bottom) is not baked properly (looks semi doughy). Any tips please? Thanks!

  2. Dariel
    November 2013 at

    Hi Sha-Ron,

    Can i check which mode do you use for baking the bread and at which rack? :)

    Cheers,
    Dariel

  3. Sha-Ron
    November 2013 at

    Hi – I was using the 2nd rack from bottom and fan heating.

  4. Dariel
    November 2013 at

    Hi Sha-ron,

    For baking of bread, place at the lowest rack. I had used top and bottom heat for baking bread.

    Cheers,
    Dariel

  5. Chloe
    January 2014 at

    Hi there. I have few questions:

    1. Do you use melted butter, softened butter, or cold butter to rub into the flour?
    2. Do you use room temperature milk, or warm milk so that the yeast can be activated?
    3. Do you use egg at room temperature? Also, do you lightly whisk the egg first before mixing with the other ingredients in B?
    4. If we were to 1st proof the dough in a large bowl (instead on a baking tray), do we need to lightly grease the bowl first?
    5. Similarly, do you grease your baking tray when baking the proofed dough? What if we don’t have a baking tray – what would you suggest we baked these on?

    Many thanks and Happy new Year!

  6. Dariel
    January 2014 at

    Hi Chole,

    Below are my answers to your questions:

    1. I use cold butter to mix with the flour mixture.
    2. I use room temperature milk.
    3. Use egg at room temperature and lightly whisk the egg first.
    4. I do not grease my baking tray when proofing the dough.
    5. You can proof the bread in the rowenta oven using a bowl.

    Hope my reply helps. Happy baking!

    Cheers,
    Dariel

  7. Lilian
    March 2014 at

    Hi Dariel,

    I just bought rowenta oven n still do not know how to operate. For baking bread, what do u mean using traditional mode to bake. how about the heat top n bottom need to use fan? Thanks, Lilian

  8. Dariel
    March 2014 at

    Hi Lilian,

    Traditional mode is the top and bottom heat… My blog post http://www.yummyfoodbook.com/category/baking-recipes/bread-recipes-baking-recipes/ on the homemade apricot and walnut bread did indicate the mode picture.

    Happy baking! :)

    Cheers,
    Dariel

  9. Lilian
    March 2014 at

    Hi Dariel,
    Thanks for your reply but I still can not bake the bread properly using this rowenta oven.
    I did ask you question on your orange chiffon cake post. Hope I can get the answer soon.
    Thank you so much

  10. Ng
    August 2014 at

    Hi Dariel,

    I am using an old model cake mixer. It is only 220w with two small metal hooks. Do you think it manage to knead the bread successfully?

  11. Dariel
    August 2014 at

    Hi Ng,

    Does the cake mixer comes with the dough hook attachment? Kindly please advice. :)

    Cheers,
    Dariel

  12. Ramya
    February 2015 at

    Which mod to use to bake the bread mix we get in shops? natural convection?

    And what do you mean by top and bottom heat how do I select it?

  13. Dariel
    February 2015 at

    Hi Ramya,

    Top and bottom heat refers to the natural convection (or traditional oven) mode. For bread mix, you can use natural convection mode too. Hope my reply helps.

    Cheers,
    Dariel

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