2 cups all-purpose flour, plus 1 tablespoon to toss with the dried apricot 2 cups whole wheat white flour 2 tablespoons granulated sugar 1 teaspoon baking soda 1 1/2 teaspoons salt 4 tablespoons cold unsalted butter, cut into 1/2″ dice 1 3/4 cup cold low fat buttermilk, shaken 1 egg zest of 1 medium orange 1 cup B & R Farms diced dried apricots
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment or use your handheld electric mixer. Mix the dry ingredients on low speed.
Add the cold butter cubes and mix on low speed until the butter is completely mixed into the dry ingredients. Use your fingers if necessary, to work any large chunks of butter into the flour.
Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients, mixing just until combined.
Toss the dried apricots with the reserved tablespoon of flour, then mix into the dough on low speed just until combined. The dough will be VERY wet! Pour the dough out onto a well floured surface and sprinkle with flour. Flour your hands and knead a few times until it’s in the shape of a round loaf. Place on the prepared baking sheet.
Using a serrated knife, cut a small “X” into the center.
Bake 45-55 minutes or until a cake tester comes out clean. Cool on a wire rack.
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