Recipe: Easter Morning Flat Bread (using almond paste, Sunset magazine, 1970's)

EASTER MORNING FLAT BREAD

1 pkg. active dry yeast
1/4 cup lukewarm water
3/4 cup butter or margarine (3/8 lb), very soft
3/4 cup sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon grated orange peel
1 tablespoon anise flavoring
1 egg yolk
4 3/4 cup all-purpose flour
1 cup raisins
1 egg white beaten with
1 tablespoon water
About 7 ounces almond paste
1 cup sliced almonds
Powdered sugar

In a large mixer bowl blend yeast with the 1/4 cup lukewarm water and let stand about 5 minutes.

Add butter, sugar, milk, salt, grated orange peel, anise flavoring, eggs, and egg yolk.

If you use a dough hook, add 4 3/4 cups flour and mix at medium speed until dough pulls from bowl sides, about 10 minutes.

If you use an electric mixer (without dough hook), add 2 cups of the flour to the bowl and beat at medium speed for 10 minutes. Mix in 1 cup more flour with mixer at low speed, or with a spoon, until thoroughly moistened. Then stir in remaining 1 3/4 cups flour with a spoon, moistening thoroughly (do not knead).

Cover bowl airtight and set in a warm place until dough is almost doubled; 1 1/2 to 2 hours.

Beat to expel air, then turn out on a well-floured board.

If you used a dough hook, flatten dough and place raisins on top. Fold dough over and knead lightly just until fruit is well distributed.

If you prepared the dough without a dough hook, knead for about 10 minutes, adding as little flour as possible to board until dough is very smooth and velvety. Flatten dough and place raisins on top. Fold dough over and knead lightly just until fruit is well distributed.

Divide dough into two equal parts and shape each into a ball. Place each on a well-greased baking sheet and pat into a flat round about 9 inches wide. Cover shaped dough lightly with clear plastic film and set in a warm place until puffy looking, 40-45 minutes.

Uncover; brush with beaten egg white and water. Crumble the almond paste into about 1/2-inch chunks and sprinkle half over each round; then sprinkle half of the almonds over each. Press lightly into dough.

Place pans on the middle rack of a 350 degree F oven (or stagger pans on the 2 racks closest to the middle of the oven; racks should be at least 4 inches apart) and bake for about 30 minutes or until richly browned. With a spatula transfer breads to wire racks to cool.

Serve the bread warm or cooled.

To serve, dust generously with powdered sugar.

TO FREEZE AHEAD:
Wrap in foil to freeze. To reheat, place thawed wrapped loaves in a 350 degree F oven for about 20 minutes or until warm.

Makes 2 loaves
Source: Sunset magazine, 1970's or 80's