Almond Bread with an Apricot Swirl
Ingredients
- 1 cup milk (I used 1%)
- ⅓ cup water
- 2¼ teaspoons (8g) active yeast
- 2 tablespoons sugar, DIVIDED
- 1½ teaspoons salt
- ¼ cup unsalted butter, melted and cooled to room temperature
- 1½ cups (275g) whole wheat bread flour
- 1½ cups (250g) all-purpose flour
- 200g dried apricots (DIVIDED)
- 1 cup (120g) + ⅓ cup almonds
- 2 tablespoons granulated sugar
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