Ingredients:

Cornmeal
5 cups all-purpose flour, divided use
2 (1/4-ounce) packages active dry yeast
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups warm orange juice (120*to 130*F) (50* to 55*C)
1/2 cup warm water (120*to 130*F) (50* to 55*C)
1/4 cup vegetable oil
1/2 cup chopped pecans
1/2 cup chopped dried apricots

Methods:

1. Grease two 8 x 4 x 2-inch baking pans sprinkle with cornmeal set aside.
2. In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda.Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes.Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead. Spoon batter into prepared pans. Cover and let rise in a warm place until doubled in size, about 45 minutes.
3. Preheat oven to 350*F (175*C). Bake for 35 to 40 minutes or until golden brown.Remove loaves from pans immediately and cool on wire racks.
4. To serve slice and toast.This bread freezes well.

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