Soft apricot and rosemary loaf

Name: Soft apricot and rosemary loaf
Yield: 0 serving
Cuisine: Bake
Ingredients: 150.00 g butter softened; 150.00 g sugar; 225.00 g flour self-raising; 2.00 eggs; 100.00 ml milk; 50.00 g apricots dried, chopped; 7.00 ml rosemary; 10.00 ml fresh chillies 573

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By Food24 November 03 2009

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Ingredients (8)

150.00 g	butter — softened
150.00 g	sugar
225.00 g	flour — self-raising
2.00	eggs
100.00 ml	milk
50.00 g	apricots — dried, chopped
7.00 ml	rosemary
10.00 ml	fresh chillies — 573

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Method:

Preheat oven to 180 ºC. Cream together butter and sugar until pale.
Add flour and eggs alternately. Mix until just blended and do not beat too vigorously.
Stir in milk and then apricots and rosemary leaves. Spoon into a buttered medium-sized loaf tin. Scatter leftover rosemary on top.
Bake for 45 minutes, or until skewer inserted in the centre comes out clean. While hot, brush top with olive oil.
Serve warm or at room temperature. The bread can also be frozen.
Makes 1 loaf.