1POUND LOAF
2 cup bread flour
2/3 cup milk
1/2 cup toasted chopped hazelnuts
1 egg
2 tbsp sugar
2 tbsp margarine or butter
4 tsp amaretto or hazelnut liqueur
3/4 tsp active dry yeast
1/2 tsp salt
1 recipe amaretto glaze
1 toasted chopped hazlenuts or
1 almonds (optional)
AMARETTO GLAZE
1/2 cup sifted powdered sugar
1 tbsp amaretto or hazelnut
1 liqueur
1 *or*
1 tbsp almond extract
1 to 2 tablespoons milk *if
1 needed
Directions
Serve slices of this nutty sweet breat for breakfast, brunch, or an
afternoon coffee break --
BREAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or
butter, liqueur, yeast, and salt to the bread machine according to the
manufacturer's directions. Bake and cool as directed. When brread is
cool, drizzle with Amaretto Glaze.
AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or
hanelnut liqueur *OR* almond extract. If needed, add 1 to 2
teaspoons milk to make of drizzling consistency.
BREAD MACHINE BASICS: These helpful tips apply to all types of bread
machines: Bread flour, which is high in protein, works best for
breads made in a bread machine. You can use other grains or flours
with the bread flour but not in place of all of it. Some recipes
also call for a small amount of gluten flour. This helps breads,
especially those made with low-gluten flours (such as whole wheat
flour), hold together.
Add ingredients to the bread machine in the order specified by the
directions in the owner's manual.
To use powdered milk instead of fresh, add 1/3 cup nonfat dry milk
powder for each 1 cup of water and add it with the flour. Always use
powdered milk when using the timer on your machine.
These recipes come from the BETTER HOMES AND GARDENS BREAD MACHINE
BOUNTY COOKBOOK. To order the book, call 800/678-2665. Or, write to
Better Homes and Gardens Books, P.O. Box 10674, Des Moines, IA
50380-0674.
* Please note, I'm not trying to sell this stuff. It was all
included with the recipe, and I thought it unfair to leave it off.
SOURCE: BETTER HOMES AND GARDENS, July 1993.
Shared by Cate Vanicek
Servings: 1 servings
Bread: Machine: Hazlenut-Amaretto Loaf Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Breads
The History of Recipes
It is quite feasible to follow the history of recipes way back into the distant past, in fact as far back into recorded history as pharonic Egypt, and maybe further still. In practice though, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also describes how the Romans made use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. During the next few hundred years, the powerful families of the West strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe books are starting to become popular as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Bread_ Machine_ Hazlenut Amaretto Loaf recipe.
