We last had this as travel fodder on route to Northumberland from Surrey . It was great travel food for breakfast but the less scenic surroundings of The Watford gap service station car park slightly lessened the experience! I also make it as an alternative to cake for my youngest who misses out in cafés etc as cannot partake in any bakes they have as has a dairy / egg allergy.
500g white bread flour
50g caster sugar
10g quick yeast ( I use Doves farm)
40 ml sunflower oil
360 ml warm not hot water
Dried apricots – couple of handfuls
100 ml or so Runny honey
100g melted Pure dairy free spread or butter if allowed
Add flour and sugar to bowl
Put yeast on one side of bowl and salt on other
Add oil and 3/4 water
Stir to combine and slowly add some or all of water until dough like consistancy is achieved
Tip out onto oiled board and kneed for about 5 minutes until elastic and smooth
Put in oiled bowl covered with a clean cloth , then place in a warm place for at least an hour until risen twice the size.
Tip risen dough onto a non stick baking sheet and stretch dough to fit
Place in a clean carry bag in warm place for 1/2 hour until twice the height
With oiled finger, make dimples over dough
Poor melted Pure over dough and add chopped apricots
Bake at 220c for about 10 minutes
Drizzle with honey and bake for another 5 minutes
Remove when golden brown and bottom sounds hollow when tapped
Cool, if you can, then devour!