Lavender Honey Bread with Apricots
Ingredients
- 2 1/2 cup All purpose flour/ Maida
- 1 tsp Instant dry yeast
- 2 tbsp Honey
- 3/4 tsp Salt
- 3/4 cup Luke warm milk
- 2 tbsp Milk powder
- 1 count Egg
- 1 tbsp Melted butter
- 1 tbsp Dried lavender buds
- 2-3 Apricots finely cut
Directions
In a bowl, mix all the ingredients except apricots.
Knead for 6-7 minutes. Add 2 tbsp of extra milk if the dough is too thick.
Add melted butter. Knead for another 4-5 minutes.
Shape the dough into a ball. Place it into a well oiled bowl.
Cover the bowl with cling film. Let the dough rise.
Deflate the dough gently. Add the finely cut apricot.Knead for a minute or two.
Shape it into a loaf.
Grease and dust a loaf tin. Place the dough into the tin. Let it double in volume.
Preheat the oven at 180 degrees C. Place the tin into the oven. Bake for 30 minutes at 180 degrees C.
Take the tin out of the oven. Apply salted butter on the crust. Place it back into the oven. Bake for 2-3 minutes until the crust is golden brown in colour.
Transfer the bread to a cooling rack. Allow the bread to cool well before slicing
