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Almond Bread for ABM


1 cup milk
1 egg
3 tablespoons butter or margarine
1 8-oz. can almond paste, cut into about 1/8-inch slices
2-1/2 cups bread flour
2 tablespoons dark brown sugar
1/4 to 1/2 teaspoon salt
2 teaspoons active dry yeast

GLAZE

1 teaspoon dark corn syrup
1 teaspoon warm water
slivered almonds for garnish

Slice almond paste so it will blend better. Measure in flour, brown sugar, and salt; add the yeast as directed for your bread maker.

When bread has finished baking remove it from machine, closing the cover again to retain residual heat, and ease the loaf from the pan. Combine the corn syrup and warm water and brush the top of the loaf with mixture, using a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread carefully back in the pan, and return it to the bread machine for a few minutes to dry the glaze.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.