Tuesday, April 28, 2015

Apricot Cream Cheese Bread
















Summertime is Apricot time! No matter who you are or where you are in the world, this is the time of the year when all those delicious apricot flavored jams, jellies, dishes, and desserts start to pop up all over kitchens and bakeries around the country.

And why not? With a taste all of it's own, apricots are an amazing blend of both sweet and tangy, all in one little fruit. When baked up or combined in a decadent treat, the real magic of this mystic nectarine comes alive in ways you never imagined!

Today's recipe is the perfect example of just that. Featuring our delicious Freeze Dried Apricots, we've created the perfect dish to get you in the summertime mood while still satisfying that sweet tooth! With a little help from a basic bread recipe and some smooth cream cheese, we've created a stuffed bread you'll not only want this summer, but every season that follows! Get ready, it's time for Apricot Cream Cheese Bread!

Ingredients:
1 3/4 cup Honeyville Alta Artisan Flour
2 Tbsp + 1 tsp Sugar
1 tsp SAF Yeast
Pinch of Salt
1 Egg
1/2 cup Milk, warm
1/2 tsp Vanilla
2 Tbsp Butter, softened

Apricot Filling:
1 1/2 cups Honeyville Freeze Dried Apricots
1/2 cup Orange Juice
1/2 cup Water
1/3 cup Lemon Juice
2 Tbsp Sugar

Cream Cheese Filling:
8 oz Cream Cheese, softened
2 Tbsp Sugar
1 Egg Yolk
1 tsp Vanilla
Pinch of Salt

Streusel Topping:
3/4 cup Honeyville Alta Artisan Flour
2 Tbsp Sugar
2 Tbsp Brown Sugar
Pinch of Salt
3 1/2 Tbsp Butter, melted and cooled

Directions:
First, make your dough. In your BOSCH Universal Mixer, combine the following ingredients in this order: butter, milk, vanilla, egg, salt, sugar, flour, and yeast. Mix at #2 setting until dough forms.

dough











Remove dough from mixer and place in a greased bowl. Cover and let rise for 1 hour.

apricot-filling











While dough is rising, make your apricot filling by adding apricots, orange juice, water, lemon juice, and sugar to a saucepan. bring to a simmer over medium heat and simmer for 10-15 minutes, stirring occasionally, until apricots are soft and liquid is reduced. Remove from heat and allow to cool completely.

cream-cheese-filling











Next, make your cream cheese filling. In a medium bowl, combined cream cheese, sugar, egg yolk, vanilla, and salt, and mix with an electric hand mixer until smooth. Place in refrigerator until dough is ready.

apricot-filling-on-dough











Once dough has risen, remove and roll out on a floured surface. Take your apricot filling and gently spread it over the entire dough.

cream-cheese-filling-on-dough











Next, spread your cream cheese filling over the top of the apricots.

dough-with-sides-rolled











Now, roll up each side of the dough evenly.

folded-dough











Next, fold the top to the bottom.

twisted-dough











After folded, twist lightly, then place in your USA Pan Small Loaf Pan. Place plastic wrap over the top and let rise an additional hour.

Preheat oven to 375 degrees.

streusel-topping











While loaf is rising, make your streusel topping by whisking together flour, sugar, brown sugar, and salt. Next, add butter and mix together with hands until large crumbs form.

streusel-topping-on-bread-in-pan











Once loaf has risen, brush the top with an egg wash, then sprinkle the streusel over the top.

baked-bread











Bake at 375 degrees for 50 minutes. Remove from oven and let cool, in the pan, for 15-20 minutes, before removing. Once cooled, slice and serve.

apricot-cream-cheese-bread











This bread is packed full of all the flavor, taste, and texture you never realized you craved! The tangy zest of the apricots is the perfect combination with the smooth taste of the cream cheese. The streusel topping gives just the right amount of sweetness without overpowering the bread. With each slice you're transported to a world of flavor and texture.

apricot-stuffed-bread











It's officially apricot season. Why not kick it off right with the perfect sweet and zesty recipe!

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