Anise & Apricots

This artisan apricot sourdough bread developed by Sophie MacKenzie is delightfully sweet yet has no sugar! I particularly enjoyed the unique subtle anise flavor created by adding anise seeds. Twice made, this recipe turned out to be fantastic sandwich bread or incredibly delicious sliced for snacking.

Any sourdough bread baker would find this bread super easy and fun to make. Stretching and folding this well-hydrated dough* with lovely soft dried apricots has a light pleasing feel. I purchased Nature’s Garden Probiotic Apricots which were “irresistibly plump and succulent” and added chopped soaked pieces to the dough. I used my homemade sourdough starter that was bubbly active.

By the second day of fermentation (it’s a 2-day recipe), the dough was bursting from my banneton with live cultures. The final bread, baked in a dutch oven, had that crusty exterior we all look for in artisan bread and an airy interior with soft sweet apricots and anise seeds interspersed.

Be bold and try this naturally sweet fruity sourdough recipe!

Apricot Sourdough with Anise on Baked_the blog (the information and photos are excellent) About food developer Sophie McKenzie

* Used King Arthur Bread Flour & Nature’s Garden Probiotic Apricots

One thought on “Anise & Apricots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: