Recipes and Cooking Vanilla-Glazed Apricot-Oat Bread Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Rise Time: 2 hrs Bake Time: 1 hrs 10 mins Cool Time: 15 mins Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ¼ cup boiling water 1 cup quick-cooking oats 1 cup dried apricots, snipped into 1/2-inch pieces ⅓ cup butter, cut into small pieces ⅓ cup honey 1 ¼ teaspoon salt ¼ cup warm water (105°F to 115°F) 1 package active dry yeast 2 eggs 3 ½ cup all-purpose flour 1 recipe Vanilla Glaze Snipped dried apricots and/or sliced almonds (optional) Vanilla Glaze 2 cup powdered sugar 3 tablespoon milk 1 tablespoon light-color corn syrup 1 teaspoon vanilla Directions In a large mixing bowl stir together the boiling water, oats, and the 1 cup apricots. Add butter, honey, and salt; mix well. Cover and set aside until mixture cools to lukewarm. In a small bowl combine the warm water and yeast; let stand until mixture is foamy. Add yeast mixture, eggs, and 1-1/2 cups of the flour to the oat mixture. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, gradually stir in remaining flour until a soft, sticky dough forms. Cover; let rise in a warm place until nearly double in size (about 1-1/2 hours). Punch dough down. Transfer dough to a greased 3-quart round casserole. Cover; let rise until nearly double in size (about 30 minutes). Preheat oven to 350°F. Bake for 30 minutes. Cover with foil; bake about 40 minutes more or until an instant-read thermometer inserted into the center of the loaf registers 210°F. (The bottom may get dark, but the flavor will be fine.) Remove from oven. Using a skewer, prick loaf top in 15 to 20 places. Brush Vanilla Glaze generously over the top of the hot loaf in several applications, allowing the glaze to soak into the skewer holes. If desired, garnish bread with snipped apricots and/or sliced almonds. Let cool in casserole dish for 15 minutes. Remove bread from dish; serve warm or cool completely on a wire rack. Vanilla Glaze In a medium bowl whisk together powdered sugar, milk, corn syrup, and vanilla. Whisk in additional milk, 1 teaspoon at a time, to make a glaze of drizzling consistency. Rate it Print Nutrition Facts (per serving) 285 Calories 6g Fat 54g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 285 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 37mg 12% Sodium 222mg 10% Total Carbohydrate 54g 20% Total Sugars 25g Protein 6g Calcium 20.2mg 2% Iron 2.2mg 12% Potassium 194mg 4% Folate, total 68.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.