---------- Recipe via Meal-Master (tm) v8.02
       Title: ALMOND BREAD
  Categories: Breads
       Yield: 2 servings
       1 c  Milk
       1    Egg
       3 tb Unsalted butter
       1    8oz. can almond paste,
            -cut into about 1/8-inch
   2 1/2 c  ALL-PURPOSE flour (not
            -bread flour)
       2 tb Dark brown sugar
     1/4 ts =TO=
            -1/2 t salt to taste
       2 ts Active dry yeast
       1 ts Dark corn syrup
       1 ts Warm water
            Slivered almonds for
 ------------------------THE “LARK” (COOKING, WP51, C------------------------
    Unless the instructions that came with your ABM  call for putting the
   yeast in the pan first and incorporating the liquid ingredients last, pour
   the milk into the baking pan of your ABM and break in the egg. If the
   butter is not soft, cut it into small chunks to ensure its blending into
   the dough, then add it to the liquids.
    Next add the almond paste, slicced so it will blend better too. Measure in
   the flour, brown sugar, and salt, and add the yeast as directed for your
   bread maker.
    You can use your machine’s full cycle with this bread, but the quick cycle
   is better. If a light color setting is available, use it as well.
    As soon as the bread has finished baking, remove it from the machine,
   closing the cover again, and ease the loaf from the pan. Combine the corn
   syrup and warm water and brush the top of the loaf with this mixture, using
   a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread
   gently back in its pan, and return it to the electronic oven for a few
   minutes to dry the glaze a bit. FROM THE RECIPE COLLECTION OF SUZY.Q
    Source: The Bread Machine Bakery Book
    Also see Atari Bread 1004 Posted on Genie C03 T17 M474 by SUZY.Q on
    MM by Cathy Svitek * Origin: “LaRK’s” Kitchen (1:343/26.3)