Apricot Raspberry Almond Sourdough Bread

As usual, I’ve been baking sourdough bread like it’s my job—after all, I’ve got my “baby” to feed.

As impossible as it sounds, there came a point when I actually got a little bored of the same old plain sourdough - again!

So, I figured it was time to get creative.

I wasn’t looking for anything too bold or sweet, but I did want something with a subtle sweetness. Enter Apricot Raspberry Preserves and honey-roasted almonds.

The outcome? Absolutely delicious—especially when toasted and topped with a generous spread of melted butter!

Apricot Raspberry Almond Sourdough Bread

1 recipe Stay-at-Home Sourdough (just leave out the water)
12 oz. Bonne Maman Apricot Raspberry Preserves
1 cup honey-roasted almonds, chopped

Prepare the Stay-at-Home Sourdough as usual, but swap the water for Apricot Raspberry Preserves and fold in the chopped almonds for an added crunch.

Once baked, slice, toast, and enjoy!

(425°F - preheated - in a parchment-lined breadpan - allowing the bread to rise for its 2nd rise for 6 hours)