apricot and almond bread  gluten  dairy and egg free
breadmaker method
sift and combine the all the dry ingredients except egg replacer powder
in a separate bowl , whisk the egg replacer powder with about 1 / 2 a cup of the water , until frothy
add remaining wet ingredients , withholding about 1 / 4 - 1 / 2 cup water , and combine
add the wet ingredients to the dry and mix together
add extra water slowly , around 1 tablespoon at a time , until batter is the correct consistency - thicker than a cake batter , but not as thick as cookie dough
spoon into the pan
set the breadmaker to the setting recommended by the instructions specific to your model
if there are no such instructions try either the basic setting or the rapid setting
if your breadmaker is programmable , set it to skip the second kneading , as this is not necessary for gf breads
another option , for breadmakers with a 'bake only' setting , is use the 'dough' setting and then the 'bake only'
add fruit and nuts when the "add-ins" beep sounds or at the very end of mixing
if your your breadmaker does a reasonable job of mixing , it is possible to add the wet ingredients to the pan and than add the combined dry ingredients
if using this method , about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and , if not , scrape the sides and base and stir with a rubber spatula
at this time check the consistency and add extra water , 1 tablespoon at a time , if necessary
if the mixture is too wet , try adding a little extra flour
again , add fruit and nuts when the "add-ins" beep sounds or at the very end of mixing
remove the bread from the machine as soon as it is cooked and dont leave in the machine during the keep warm cycle
turn out from pan after a few minutes and cool on a wire rack
if your breadmaker has a removable blade , you can also try this : mix the batter until smooth , mix in fruit and nuts , remove the blade from the pan , place the dough in the pan and cook normally
this way you avoid the big hole in the bottom of the bread and also avoid the second kneading
hand method 1
sift and combine the dry ingredients except egg replacer powder
in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy
add remaining wet ingredients
add wet ingredients to dry and mix slowly
when combined beat on high until batter is smooth , adding more water slowly if required
add fruit and nuts at the very end of mixing
spoon into a loaf pan
cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour
remove plastic wrap , and bake at 190c for 50-60 minutes
remove from pan and cool on a wire rack
if you find the bread is becoming too dark , you can loosely cover it with foil part-way into cooking
hand method 2
dissolve 1 tablespoon of the sugar in 1 / 2 a cup of the luke warm water
add the yeast and set aside to proof for 10 minutes
sift and combine the dry ingredients except egg replacer powder
in a separate bowl , whisk the egg replacer with about 1 / 2 a cup of the water until frothy
add remaining wet ingredients
add proofed yeast
add wet ingredients to dry and mix slowly
when combined beat on high until batter is smooth , adding more water slowly if required
add fruit and nuts at the very end of mixing
spoon into a loaf pan
cover with plastic wrap and place in a warm , draught free position to rise for about 1 hour
remove plastic wrap , and bake at 190c 50-60 minutes
remove from pan and cool on a wire rack
if you find the bread is becoming too brown , you can loosely cover with foil part-way into cooking