THE RECIPE JOURNAL · Breakfast
Loaf of Rosemary and Apricot Bread
This fragrant bread combines the earthy aroma of fresh rosemary with the sweet, chewy bursts of dried apricots for a perfect balance of flavors. It’s a delightful treat that’s great for breakfast or as a savory snack any time of day.
FROM THE KITCHEN • Loaf of Rosemary and Apricot Bread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken stir-fried with black pepper
Something delicious to watch next.
01
Step 1
Start by adding the water, olive oil, and salt to one side of your bread machine’s pan. Next, sprinkle about a third of the chopped apricots over the liquid, then add in 2 cups of flour. Layer some more apricots in the center of the flour, then pour the rest of the flour on top, finishing with the remaining apricots. This layering helps make sure the apricots get evenly mixed, especially if your machine isn’t super powerful. Set your machine to the French loaf setting for a 2-pound loaf and let it do its thing. When the cycle finishes—usually around three and a half hours—take the bread out and let it cool before slicing.
Why you’ll love it
This bread combines the sweet, chewy bursts of apricot with the fragrant, earthy notes of rosemary. It offers a unique flavor that feels both comforting and special. Perfect for breakfast or a snack, it’s a delicious way to enjoy homemade bread with a twist.
How to serve
This bread is wonderful when sliced and toasted with a bit of butter or cream cheese. It also pairs nicely with mild cheeses or a drizzle of honey for a sweet and savory treat. Serve alongside soups or salads for a well-rounded meal.
Storage & leftovers
Store the bread in an airtight container or wrapped in a clean cloth at room temperature to keep it fresh for up to three days. For longer storage, freeze sliced portions in a sealed bag and toast directly from frozen when ready to eat.
