ROGER & KAY’S APPLE CINNAMON APRICOT BREAD

I copied this recipe from an old sheet of paper. It is designed to work in a bread machine but I should be able to adapt it to a regular recipe.

ALL INGREDIENTS AT ROOM TEMPERATURE (70-80 DEGREES F.)

INGREDIENTS:

• 1 CUP UNSWEETENED APPLE JUICE (OR CIDER)
• 1 EGG
• 2 TABLESPOONS BUTTER OR MARGARINE
• 3 3/4 CUPS BREAD FLOUR
• 1/2 CUP CHOPPED PECANS
• 1/2 CUP CHOPPED DRIED APRICOTS
• 1/4 CUP PACKED BROWN SUGAR
• 1 1/4 TEASPOON GROUND CINNAMON
• 1 TEASPOON SALT
• 1/2 TEASPOON BAKING SODA
• 1/4 TEASPOON GROUND GINGER
• 2 TEASPOONS ACTIVE DRY YEAST

INSTRUCTIONS:

SELECT SWEET SETTING FOR A LARGE SIZE. SELECT CRUST COLOR. PRESS START. BREAD WILL FINISH BAKING WHEN UNIT BEEPS 4 TIMES.

DON’T ADD PECANS AND APRICOTS UNTIL THE MACHINE BEEPS 8 TIMES.