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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our family's traditional Christmas breakfast bread. Ingredients:
1 tablespoon active dry yeast |
1/4 cup sugar |
1 teaspoon sugar |
1/2 cup warm milk (110f, 45c) |
1/4 cup butter, melted and cooled |
1/2 teaspoon salt |
1 egg, beaten |
2 1/3 cups all-purpose flour |
1 egg yolk |
1 tablespoon milk |
3/4 cup finely ground blanched almond |
1/3 cup sugar |
1 egg white, beaten |
1 tablespoon milk |
1/2 teaspoon almond extract |
1/4 cup chopped candied red cherries (optional) |
2 tablespoons raisins |
1 cup powdered sugar, sifted |
1 -2 tablespoon hot water |
1 -2 tablespoon toasted slivered almonds |
candied red cherries, quartered |
Directions:
1. In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
2. Let stand 5-10 minutes or until foamy.
3. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
4. Stir in 2 cups flour until combined.
5. Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
6. On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
7. Knead 8-10 minutes or until smooth and elastic.
8. Clean and grease bowl.
9. Place dough in greased bowl, turning to coat all sides.
10. Cover with a lightly damp towel.
11. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
12. To make filling, in a small bowl, blend ground almonds and sugar.
13. Stir in egg white, milk and almond extract until thoroughly blended.
14. Set aside.
15. Grease a 9 x 5 loaf pan.
16. Punch down dough.
17. On a lightly floured surface, roll out dough to a 12 x 9 rectangle.
18. Spread almond mixture over dough to within 1/2 inch of edge.
19. Sprinkle chopped cherries and raisins over almond mixture.
20. Roll, jelly-roll style, starting at 1 short end.
21. Pinch ends to seal.
22. Place filled loaf, seam-side down, in greased pan.
23. Cover with a dry towel; let rise until doubled in bulk.
24. Preheat oven to 375degrees.
25. Beat egg with milk to make glaze.
26. Brush top of loaf with egg-yolk glaze.
27. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
28. Remove from pan; cool on a wire rack.
29. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
30. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
31. Let stand until icing is set.
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