Blueberry Apricot Bread

Ingredients

• 2-1/4 cups bread flour
• 2 tablespoons sugar
• 1 (2-1/4 tsp.) envelope Fleischmann’s ® RapidRise ® Instant Yeast
• 2 teaspoons freshly grated lemon peel
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butter or margarine
• 1 egg
• 1/3 cup coarsely chopped dried apricots
• 2/3 cup fresh OR frozen blueberries, thawed