Recipe: Almond Breakfast Bread (yeast bread using almond paste)

ALMOND BREAKFAST BREAD

1 1/4 cups fat-free milk
1/4 cup cold water
4 cups bread flour, divided in half
2 tablespoons granulated sugar
1 package (2 1/4 teaspoons) fast-rising yeast
1/4 cup almond paste (not marzipan) cut into small pieces
2 tablespoons margarine
1 tablespoon almond extract
1 3/4 teaspoons salt
nonstick cooking spray

FOR THE GLAZE:
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon almond extract
sliced or toasted almonds (optional, for garnish)

Heat milk until steaming hot (180 degrees F), and add cold water. Cool liquids to 130 degrees.

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, almond 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 it is 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 nonstick cooking 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 and place in pan or pans. Cover with plastic wrap treated with nonstick spray. Let rise in a warm (100 degrees) place until doubled in size.

Bake at 350 degrees 25 to 30 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.

TO MAKE THE GLAZE:
In a medium bowl, mix powdered sugar, milk and almond extract. Drizzle or spread over loaf. Top with sliced or toasted almonds.

*You may also bake one large round loaf or two small round loaves on a large greased or spray-treated baking sheet. Allow plenty of room for the dough to double in size. Before baking, use a small serrated knife to cut a small "X" in the top of each round loaf.

Makes 1 large loaf or 2 small loaves, about 18 slices
Source: Wheat Foods Council

Bread Machine Variation (click here)