Butter Bread with Dried Apricots

Butter Bread with Dried Apricots

Buckeye Blends Butter Bread with Dried Apricots

  • Dish Type : Bread, Nut Free
  • Season : All Year
  • Prep time : 10 minutes
  • Cook time : 65 minutes
  • Serves : 8


  • 1 cup Butter Extra Virgin Olive Oil
  • ½ cup of brown sugar
  • 2 large eggs, free-range
  • ½ cup of lukewarm milk (any)
  • half a pack of yeast
  • a pinch of salt
  • 1 cup of all-purpose flour (or gluten-free flour)
  • 1 Tbsp Italian seasoning
  • 6 ounces dried apricots, chopped


  1. Whisk the butter oil with sugar and salt.
  2. Add the eggs and beat them well.
  3. Mix the milk with the yeast and add the flour.
  4. Pour the butter-oil mixture into the flour and mix until all ingredients are combined well.
  5. Cover the bowl with a kitchen cloth, place it into a dark place, and leave the mixture to rise.
  6. Preheat the oven to 375 F.
  7. Add the apricots to the dough and stir well.
  8. Pour the mixture into a rectangular greased pan.
  9. Bake for about 60 to 65 minutes.
  10. Remove the bread from the oven, cover with baking paper and allow it to cool thoroughly.
  11. Let the chicken rest for 30 minutes.
  12. Slice and serve.
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