Apricot Yogurt Bread
|Brand rice||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Nut bread mix||17 Ounce (1 Package, 1 Pound 1 Ounce, Quick)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Apricot yogurt||8 Ounce (1 Carton)|
|Apricot nectar/Water||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
Preheat oven to 350°F (177°C).
Butter and flour a 9" x 5" loaf pan.
Cook rice with 2/3 cup water, 1/4 teaspoon salt and 1 teaspoon butter or margarine according to package directions.
In a large bowl, combine quick nut-bread mix, apricots and flour; mix.
Add cooked rice, yogurt, apricot nectar or water and egg.
Stir just until dry ingredients are moistened.
Spoon batter into prepared pan.
Bake until done and lightly browned, about 1 hour.
Let cool in pan 10 minutes.
Turn out on wire rack and cool.