Henry's apricot walnut raisin loaf from Pastry Love: A Baker's Journal of Favorite Recipes (page 123) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Whole wheat brioche dough" for the book's "Master brioche dough" called for in this recipe.

  • anya_sf on January 20, 2020

    I used the whole wheat brioche dough, which was easy to make as long as you have a powerful stand mixer. The bread was buttery and light; the combination of apricot jam, raisins, and walnuts was really nice. One problem I had was separation in the spiral. I'm not sure if I didn't roll it tight enough, or perhaps some egg white would help it stick. Be sure to butter your pan well, especially the sides, as the sugar topping can cause the loaf to stick.

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