---------- Recipe via Meal-Master (tm) v8.05
  Categories: Breadmaker, Fruits
       Yield: 1 Loaf
 ---------------------------------1 LB.
     1/2 c  Dried apricots
     1/2 c  Water
   2 1/4 c  Bread flour
       1 tb Dry milk
       1 ts Sea salt
     1/4 ts Ground cinnamon
     1/2 ts Ground anise seed
     1/2 ts Ground allspice
     3/8 c  To 1/2 cup apricot nectar
       1 tb Canola, safflower, or
            -sunflower oil
       1 tb Honey
       2 ts Active dry yeast
 -------------------------------1 1/2 LB.
     2/3 c  Dried apricots
     2/3 c  Water
       3 c  Bread flour
   1 1/2 tb Dry milk
   1 1/2 ts Sea salt
     1/2 ts Ground cinnamon
     3/4 ts Ground anise seed
     3/4 ts Ground allspice
     1/2 c  To 3/4 cup apricot nectar
       2 tb Canola, safflower, or
            -sunflower oil
       2 tb Honey
       1 pk Active dry yeast
     SOURCE:  The Bread Machine Gourmet by Shea MacKenzie, copyright 1993,
   ISBN #0-89529-560-1.  MM format by Ursula R. Taylor.
     1.  Place the apricots and water in a small saucepan and bring to a
   Remove from the heat and allow to steep for 5 minutes. Drain the
   RESERVING the liquid, and spread them out on a double thickness of
   towels.  Allow the apricots and the liquid to cool to room temperature.
     2.  Place all ingredients in machine according to manufacturers
   directions - EXCEPT APRICOTS.  Measure the reserved cooking liquid andd
   enough apricot nectar to measure 5/8 cup for the 1 lb. loaf and 7/8 cup
   the 1 1/2 lb. loaf.
     3.  Program the breadmaker for the whole wheat mode and press start.
       4.  At the end of the mixing cycle and just before the kneading
   begins, ginely chop the cooled apricots and add them to the dough.
     5.  Remove bread at the end of the baking cycle promptly. Allow to
   completely before slicing or wrapping for storage.