1 cup milk
1 eggs
3 tbsp butter
8 oz almond paste -- 1/8 slices
2 1/2 cup flour -- not bread flour
2 tbsp sugar -- brown
1/2 tsp salt
2 tsp yeast
1 tsp syrup -- corn
1 tsp water -- warm
1 almonds -- slivered
GLAZE
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, sliced 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.
Source: The Bread Machine Bakery Book
Servings: 2 servings
Almond Bread - Machine Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Machine; Breads; Nut
The History of Recipes
It is possible to follow the history of written recipes far back into history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these old records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius informs us how the cooks of Roman times made use of many different aromatic flavours, including a few you will know like thyme, rue and parsley. For the centuries that followed, the powerful and rich houses competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books were in great demand, as a result of better eduction, more leisure time and being a little richer. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Almond Bread Machine recipe.
