Chocolate Apricot Bread

This is a yeast bread mixed with chocolate syrup, cocoa and almond extract in the bread machine, rolled around a filling of diced dried apricots, and baked in a conventional oven.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 131 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon almond extract
• 3 tablespoons white sugar
• 1 cup water
• 2 tablespoons chocolate syrup
• 1 teaspoon active dry yeast
• 3 tablespoons dry milk powder
• ¼ cup dried apricots
• ½ tablespoon canola oil
• ⅓ cup oat flour
• 2.666 cups bread flour

Recipe Instructions

Step 1

Place all ingredients (except apricots) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Step 2

At the end of dough cycle, turn dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll dough out into a rectangle, sprinkle apricots on top, and roll up into a loaf shape. Place into a greased 9x5 inch loaf pan, cover and let rise in a warm place until doubled in size, about 1 hour.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Slash the risen loaf down the center with a sharp knife.

Step 4

Bake in the preheated oven for 30 minutes, or until bottom of the loaf sounds hollow when tapped. Remove from pan and place loaf on a wire rack to completely cool.