Bread with Apricots and Raspberry-rosemary Compote

For the bread, sift the flour into a bowl and make a well. Crumble the yeast into the well and mix with 2-3 tablespoons of milk and the sugar. Let the mixture rest, covered, for about 15 minutes.

Add the butter, egg, salt and remaining milk. Knead into a smooth, pliable dough. Cover and let rise in a warm place for about 1 hour.

Chop approximately 1/3 of apricots and almonds.

Knead the whole and chopped apricots and nuts into the dough. Shape into a loaf and place on a baking tray lined with parchment paper. Cover and let rest in a warm place for another 15 minutes.

Preheat the oven to 200°C (approximately 400°F). Brush the bread with milk and bake for about 45 minutes, until light brown.

For the compote, rinse the berries and allow to drain. Mix with 2 tablespoons sugar and set aside. In a pot, caramelize the remaining sugar until golden brown. Stir in the juice, rosemary and half of the raspberries. Add about 100 ml (approximately 1/2 cup) of water and simmer for 3-4 minutes, until the berries dissolve.