This bread came about because I had some dried Turkish apricots in my fridge. I had bought them sometime back to make apricot bread and had actually forgotten about them! Now, I have a thing about keeping the least possible amount of food in my fridge and tend to keep clearing it out regularly. So it is very rarely that something stays in my fridge for so long without being used up.
Last month, I rediscovered those dried apricots in my fridge and decided it was time I put them to good use. I personally like eating them just as they are, slightly chewy and mildly sweet with just a hint of tang.
I decided to make bread with the apricots, as I had originally planned. Since I didn’t have any particular recipe in mind, I adapted the yeasted bread recipe from one of my favourite bread books, The Tassajara Bread Book by Edward Espe Brown.
This book doesn’t have the usual glossy look or attractive pictures one finds in most cookbooks today, but I like the simple manner in which recipes are presented with the variations that are possible with each recipe.
This recipe makes a nice and soft bread/ bread rolls which isn’t very crusty but with a faint sweetness that comes from the apricots. The bread also slices well and is excellent when toasted and buttered.