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Superstone® Use and Care

Apricot Oatmeal Bread

Apricots and currants mingle in a tender sweetened dough and make this a moist bread that keeps well. We’ve taken it camping to eat for breakfast with eggs and sausage.

1 cup milk
½ cup rolled oats
½ cup dried apricots, cut in small pieces (about 10 halves)
¼ cup currants
2 tbsp. cooking oil
2 tsp. salt
Scant 1 tbsp. (1 pkg.) active dry yeast
½ cup warm water
2 tbsp. sugar
1 egg
3 ½ - 4 cups unbleached all-purpose flour
Melted butter
Cinnamon-sugar mixture

Heat the milk to scalding and combine the rolled oats, apricots, currants, cooking oil, and salt. Mix and let cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water and sugar; let it proof. 

Add oats mixture and egg to yeast mixture; blend well. Stir in 2 cups flour and beat until smooth. Stir in enough additional flour to form a soft dough. Turn out on lightly floured board and knead until smooth, adding flour as needed to prevent sticking. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size about 1 ½ hours.

Punch down the dough and let rise in the covered baker until almost doubled in size. Remove lid and preheat in a 375º for 20 minutes.  Replace pre-heated lid and bake bread for 25-30 minutes until cake tester inserted in loaf comes out clean. 

Remove loaf from the baker and brush the top with melted butter.  Sprinkle with a mixture of cinnamon and sugar. Let cool before storing or slicing.