Apricot Nutmeg Bread


1 cup water (70° to 80°)
3 tablespoons vegetable oil
1 teaspoon lemon juice
2 tablespoons plus 1-1/2 teaspoons Domino® or C&H® Pure Cane Dark Brown Sugar
1 teaspoon salt
2-1/4 teaspoons active dry yeast
3 cups bread flour
1 tablespoon plus 1-1/2 teaspoons instant nonfat dry milk powder
1 cup chopped dried apricots
3/4 teaspoon ground nutmeg


Mixing Bowl Favicon Mixing Bowl
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