Almond Brunch Loaf

Title:
Almond Brunch Loaf

Yield:
12 Servings

Categories:
Breads,
Breakfast




Ingredients:





   1/2 c  Orange juice


     1    Egg


     2 tb Butter


   1/2 ts Salt


 2 1/4 c  Bread flour


     1 tb Sugar


 1 1/2 ts Active dry yeast


   2/3 c  Almond cake & pastry filling


          -(not paste)


     3 tb Toasted almonds; chopped


     1 ts 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.


 Posted to FOODWINE Digest 14 October 96


 


 Date:    Tue, 15 Oct 1996 08:53:57 -0400


 


 From:    Laura Hunter