Chocolate Apricot Bread
Ingredients
- 1 cup water ⓘ
- 2 tablespoons chocolate syrup ⓘ
- 1/2 teaspoon almond extract ⓘ
- 1 teaspoon salt ⓘ
- 1/2 tablespoon canola oil ⓘ
- 1/3 cup oat flour ⓘ
- 2 2/3 cups bread flour ⓘ
- 3 tablespoons dry milk powder ⓘ
- 3 tablespoons unsweetened cocoa powder ⓘ
- 3 tablespoons white sugar ⓘ
- 1 teaspoon active dry yeast ⓘ
- 1/4 cup dried apricots ⓘ
Instructions
- Place all ingredients (except apricots) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- At the end of dough cycle, turn dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll dough out into a rectangle, sprinkle apricots on top, and roll up into a loaf shape. Place into a greased 9x5 inch loaf pan, cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Slash the risen loaf down the center with a sharp knife.
- Bake in the preheated oven for 30 minutes, or until bottom of the loaf sounds hollow when tapped. Remove from pan and place loaf on a wire rack to completely cool.
Nutrition & Diet Analysis (per serving)
1007
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).