77
ARITSAN APRICOT PECAN BOULE
INGREDIENTS
1
/3 cup water (80°F – 90°F)
1 cup apricot nectar
2 Tbsp. vegetable oil
1 Tbsp. maple syrup
2 tsp. salt
1¾ cups whole wheat our
1¾ cups bread our
2¼ tsp. bread machine yeast
2
/3 cup dried cranberries
2
/3 cup chopped pecans
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug
unit into wall outlet.
3. Select ARTISAN. Press the START button.
4. At “add ingredient” beep, add cranberries and pecans.
5. The complete signal will sound when dough is done.
6. Turn dough out onto well oured board. (Kneading paddle may
remain in dough; if so, remove paddle.)
7. Punch down and knead to remove air from dough.
8. Cover and let rest for 10 minutes.
7. Shape dough into a ball and place, seam side down on lightly
greased baking sheet.
8. Cover and let rise until doubled in size, about 45 minutes.
9. Uncover and dust loaves lightly with our. Using sharp knife or
razor blade, cut cross about 3 inches long and ¼-inch deep in to
top loaf.
10. Bake at 425ºF for 25 minutes or until golden and loaves test done.
Move breads to wire rack to cool.
11. Allow bread to cool on wire rack until ready to serve (at least 20
minutes).
MAKES 1 LOAF
ARTISAN
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 77 1/22/18 2:39 PM
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