Apricot Bread: This recipe comes from Beard On Bread. It works well with mixed dried fruits in place of the apricots. Makes 2 small-ish loaves. Oven = 350 1 C boiling water 1-1/2 C dried apricots 1/2 t baking soda 1 C granulated sugar 2 eggs 2-3/4 C all prupose flour 3 t double acting baking powder 1 C chopped nuts Pour boiling water over the apricots and let stand until just tender; doint oversoak (I soak about 3 minutes.) Drain off the water and measure it. If you don't have 1 cup, add more water. Roughly chop the apricots. Pour the liquid into a large mixing bowl, add the baking soda, sugar and eggs and mix well with wooden spoon. Then add the flour and baking soda and mix well. Finally add the apricots, nuts and combine. Butter and flour two 9 x 5 x 3-inch loaf pans. Divide the batter between the pans. Bake in a preheated 350 oven for about 45 minutes or until the breads have risen, are dark in color and a straw or knife comes out clean when inserted in the center. Cool on racks.