This is a great recipe for a sweet bread and to use some apricots. This bread is very spongy and yeasty so the consistency is soft and chewy with a nice crust. This bread does use a sponge and is a little time consuming but well worth the wait.
2 1/2 cups warm water
12 fresh apricots peeled and cut in half ( you can use dried just soften them first )
28 oz of dry yeast ( 4pkg of yeast or if using fresh double it)
1/3 cup of honey
3 1/2 cups of bread flour plus ( 1 cup or more)
1 tbsp of salt
10 oz white chocolate
I used fresh apricots in this recipe because that is what I have but feel free to use the dried ones if they aren't in season.
For the sponge
Dissolve yeast in warm water, then mix honey and half of the bread flour until the mixture is smooth. Cover and allow the dough to rise until it has doubled in volume.
Place the sponge in a mixer and a dough hook add salt and the remaining bread flour a little at a time. Once it is all incorporated knead the dough in the mixer for about 8 to 10 minutes. If it is really wet you might want to add a little more flour. The dough should be soft and glutenous. Cover the dough and let it double in volume again.
Preheat oven 375 degrees
Fold in the white chocolate chips. Mine was really wet and spongy so I added more flour to the dough. Divide the dough in 3 equal parts. I place two of the loaves in loaf pans and the last loaf I put into a square baking pan lined with parchment paper. Cover and the let the dough rise 1 1/2 times the original. Once it has risen I placed the halved apricots on top face down. Sprinkle the top with sugar and place in the oven for about 40 minutes or until it is cook through. To serve use a little apricot jam on the plate and enjoy!