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Daddy's Sourdough Apricot Walnut Bread

Daddy's Sourdough Apricot Walnut Bread is built on Water, Oil, Sugar, Whole Wheat Flour, and Bread Flour Bromated. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 cup
• 4 cup
• 1/4 cup

Method (preview)

1. 1

   After 8 - 10 hours, remove 1 cup of starter to bake bread; return remainder of starter to refrigerator in loosely covered container.

2. 2

   Combine starter, water, oil, sugar and apricots and mix well.

3. 3

   Add walnuts and the whole wheat flour; blend together with a whisk.

4. 4

   Add 2 cups of the bread flour and mix again.

5. 5

   Add the last 2 cups of the bread flour, combined with the salt, and mix again.

6. 6

   The dough will be sticky and a little stiff.

7. 7

   Put the dough in a greased (or sprayed with Pam) bowl and cover with a damp cloth.

8. 8

   Let rise until doubled in bulk.

9. 9

   Punch down and divide into three equal pieces.

10. 10

    Put each piece into a greased loaf pan and let rise until they reach the tops of the pans.

11. 11

    Bake at 350 degrees

12. 12

    Was originally Dot Howell’s recipe.

13. 13

    You can substitute white corn syrup for part or all of the oil; the bread might cook more quickly and brown too soon if not watched carefully.