Hi everyone,
This year I decided to update an old family recipe for Christmas bread to make it a little more manageable. It came out well and I'm happy to share the recipe here. Even though the holidays are over this makes a good weekend breakfast bread. I've got the full step-by-step on my blog here along with some other recipes. If anyone makes this, let me know and I'd love to see some pictures. Enjoy!
I'm going to try to replicate an incredible apricot-sage hearth bread I had a couple of years ago at New Pioneer Co-op in Iowa City, IA; I'm just trying to figure out whether I should soak the apricots or otherwise prepare them before throwing them into the dough. Has anyone tried both who can compare the options, or does anyone swear by one technique or the other? Should I expect them (if unsoaked) to draw moisture out of the dough?
Any observations from experience would be welcome.
