Sunday in this case does not mean you can make the bread only on Sundays but that it is taking a little longer than my usual quick fix recipes. And normally people have more time on the Weekends hence – Sunday, usually but not necessarily.
As it gets colder and colder with each day we grasp at the last summer moments like a drowning man. Today I decided to kill two birds with one stone, summery taste and comfort food all in one.
You will need:
7 gr. dry yeast
1 cup warm milk
100 gr. soft butter
150 gr. apricots cut in slices, dry or fresh
2 tbsp. sugar
pinch of salt
around 500 gr. flour
pinch of nutmeg
For this one you will need to prep a little. Take a small bowl, pour the warm milk and stir in the yeast, salt, sugar and a tbsp. of flour with a wooden spoon, because some metals react with the yeast and tend to destroy it.
Leave the prep for some time; meanwhile you can cut your apricots, for example.
When the yeast bubbles, take a big bowl put the rest of the flour in, pour the yeast put the apricots and the butter and stir with the wooden spoon. Make a soft dough, transfer on clean surface and knead until smooth.
Put your loaf in a tin and toss it in the oven to rise for about 20 minutes. Before you bake the bread brush the top with some milk, to create a nice glaze.
When it is well risen put the oven to 170 C. and bake for 40-45 minutes.
This bread can be eaten for any occasion, breakfast, brunch and lunch. It is not too sweet but has something special in it. And when you add some camembert on top of it…
Take the time while the kids are still sleeping and bake it, it is such a special treat.