Soft apricot and rosemary loaf

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 150
    g
    butter, softened
  • 150
    g
    sugar
  • 225
    g
    self-raising flour
  • 2
    eggs
  • 100
    ml
    milk
  • 50
    g
    chopped dried apricots
  • 7
    ml
    young, tender rosemary leaves (save a few for the top)
  • 10
    ml
    olive oil
 

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.
 

Read more on: bake  |  fruit
 

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