Apricot Bread

Preparation:

Preparation: Coarsely chop the dried apricots, put them in a bowl, sprinkle them with bicarbonate, pour over the water brought to the boil separately, leave to cool and add the butter softened at room temperature and cut into small pieces; add the sugar, the lightly beaten egg, the grated lemon peel, a pinch of salt and finally the sifted flour with baking powder. Mix the ingredients well and pour the mixture into a buttered and floured loaf pan. Bake the bread in a preheated oven at 180 degrees for about 45-50 minutes; remove it from the oven, unmold it and let it cool before cutting it into slices.