1 cup milk
1 egg
3 tbsp unsalted butter
1 8oz. can almond paste, cut into abo, ut 1/8-inch slice
2 1/2 cup all-purpose flour (not bread flour)
2 tbsp dark brown sugar
1/4 tsp =to= 1/2 t salt to taste
2 tsp active dry yeast -glaze:
1 tsp dark corn syrup
1 tsp warm water
1 slivered almonds for garnish
THE "LARK" (COOKING, WP51, C
Directions
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
2/20/92
MM by Cathy Svitek * Origin: "LaRK's" Kitchen (1:343/26.3)
Servings: 2 servings
Almond Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breads; Nut
The History of Recipes
We can trace the history of meal recipes back into ancient history, in fact as far as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these early records were just simple hieroglyphic recipes for preparing food.
Moving on, we find two interesting recipe books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the rich people of that time. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and rosemary. These new foods and tastes was responsible for a surge in publications on food, some of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Almond Bread recipe.
