Bitsy's Kitchen
Almond Breakfast Bread
1 1/4 cups fat-free milk
1/4 cup cold water
4 cups bread flour, divided in half
2 Tbsp. granulated sugar
1 pkt. (2 1/4 tsp.) fast-rising yeast
1/4 cup almond paste (not marzipan) cut into small pieces
2 Tbsp. margarine
1 Tbsp. almond extract
1 3/4 tsp. salt
Nonstick cooking spray
Optional Glaze (recipe follows)
Sliced or toasted almonds for garnish
Heat milk until steaming hot (180° F.), and add cold water. Cool liquids to 130° F. In a large bowl, mix together 2 cups bread flour, sugar and fast rising yeast. Stir in the milk and water mixture and beat by hand or with an electric mixer for 3 minutes. Add almond paste, margarine, extract, salt and 1 1/2 cups bread flour. Continue mixing until the dough forms a ball. The lumps of almond paste will work into the dough as kneaded.
Knead by hand or with dough hooks, adding the last 1/2 cup bread flour as you knead. Knead for 5 to 8 minutes. Place dough in a greased bowl or plastic bag sprayed with non-stick spray, turning dough to grease surface. Seal or cover and let rest 10 minutes. Punch and knead into a smooth ball. Let dough rest 5 minutes.
Grease or spray-treat one large loaf pan or two 8 1/2-inch loaf pans. Shape dough in pan or pans. Cover with plastic wrap treated with nonstick spray. Let rise in a warm (100° F.) place until doubled in size. Bake at 350° F. 25 to 35 minutes for small loaves, 35 to 40 minutes for a large loaf, or until golden brown. Remove from pan or pans and cool before glazing or slicing.
About 18 slices.
Glaze:
1 cup powdered sugar 2 to 3 Tbsp. milk
1/2 tsp. almond extract
In a medium bowl, mix powdered sugar, milk and almond extract. Drizzle or spread over loaf. Top with sliced or toasted almonds.