Apricot Bread

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  • 1 water
  • 1 cottage cheese, room temperature
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 3 3/4 s whole wheat flour
  • 3/4 dried, chopped apricots
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons (1 pkg.) dry yeast


Measure water, cottage cheese, oil and honey into bread pan. Add flour, apricots and salt. Make well in dry
ingredients and measure in yeast. Select basic whole wheat bread cycle for 1 to 1 1/2 lb. loaf. Baking time will be 40 to 45 minutes.
This is a delicious, even-textured bread that freezes well.

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