French Loaf with Rosemary and Apricot

This aromatic bread combines the fragrant touch of rosemary with the sweet surprise of apricots, creating a perfect balance of flavors. It’s a delightful treat that’s great for breakfast or as a snack anytime.

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TIME3 hr 50 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

1 ⅜ cups water 2 tablespoons olive oil 1 ½ teaspoons salt ½ cup dried apricots, quartered 4 cups bread flour 2 tablespoons chopped fresh rosemary 1 tablespoon brown sugar 2 teaspoons bread machine yeast

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by adding the water, olive oil, and salt to one side of your bread machine. Next, sprinkle about a third of the chopped apricots over the liquid, then add 2 cups of flour on top. Add some more apricots in the center of the flour, then pour the rest of the flour over them. Finally, scatter the remaining apricots on top. This layering helps even machines that aren’t super powerful mix everything well. Set your machine to the French loaf setting for a 2-pound loaf and let it run, which usually takes around 3 and a half hours. When the cycle finishes, take the bread out and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh rosemary for the best flavor, but dried rosemary works in a pinch.
- Make sure the dough is well-kneaded to develop a good texture.
- Let the dough rise in a warm, draft-free spot for a better rise.

Why you’ll love it

This bread combines the fragrant aroma of rosemary with the natural sweetness of apricots, creating a perfect balance of flavors. It’s both savory and slightly fruity, making it a unique treat that pairs well with many meals.

Serving ideas

This bread is delicious when served warm with butter or soft cheeses like brie. It also complements hearty soups and salads, adding a flavorful touch to any meal.

Storage & leftovers

Store the bread in a paper bag at room temperature to keep the crust crisp. If you want it to last longer, wrap it tightly in plastic wrap and freeze it, then reheat before serving.