*  Exported from  MasterCook  *
 
                             Almond Brunch Loaf
 
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads & Rolls                   Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           orange juice
    1                    egg
    2      tablespoons   butter
      1/2  teaspoon      salt
    2 1/4  cups          bread flour
    1      tablespoon    sugar
    1 1/2  teaspoons     active dry yeast
      2/3  cup           almond cake & pastry filling (not paste)
    3      tablespoons   toasted almonds -- chopped
    1      teaspoon      orange peel -- grated
                         orange juice
                         sugar
 
 Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to
 a bread machine according to manufacturer’s directions.  Select dough cycle.
  When dough cycle is complete, remove dough from machine.  Cover and let rest
 for 10 minutes.
 
 On a lightly floured surface, roll dough into a 24″ x 8″ rectangle.  In a
 small mixing bowl, stir together the almond filling, almonds, and orange
 peel.  Spread filling over dough to within 1/2″ of the edges.  Fold dough
 loosely from a short side, making about eight 3″ wide folds.  (This is
 similar to making a jelly roll, except you make folds 3″ wide, instead of
 rolling it.)  Transfer to a lightly greased baking sheet.  On one of the long
 sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″
 intervals.  Flip every other strip of dough over to the alternate side.
  Slightly twist each strip, exposing the filling.  (The loaf will look
 braided when you are done flipping and twisting!)
 
 Bake in a 350 oven for 25 to 30 minutes of until golden brown.  If necessary,
 cover loosely with foil during the last 5 to 10 minutes to prevent
 overbrowning.  Lightly brush the bread surface with orange juice.  Sprinkle
 with sugar.  Serve warm.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving