Almond-filled Bread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 1 teaspoon sugar
• 1/2 cup warm milk (110f, 45c)
• 1/4 cup butter, melted and cooled
• 1/2 teaspoon salt
• 1 egg, beaten
• 2 1/3 cups all-purpose flour
• 1 egg yolk
• 1 tablespoon milk
• 3/4 cup finely ground blanched almond
• 1/3 cup sugar
• 1 egg , beaten
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 1/4 cup chopped candied red cherries (optional)
• 2 tablespoons raisins
• 1 cup powdered sugar, sifted
• 1 -2 tablespoon hot water
• 1 -2 tablespoon toasted slivered almonds
• candied red cherries, quartered

Recipe

• 1 in a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
• 2 let stand 5-10 minutes or until foamy.
• 3 stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
• 4 stir in 2 cups flour until combined.
• 5 stir in enough remaining flour to make a soft dough that comes away from side of bowl.
• 6 on a lightly floured surface, knead in enough remaining flour to make a stiff dough.
• 7 knead 8-10 minutes or until smooth and elastic.
• 8 clean and grease bowl.
• 9 place dough in greased bowl, turning to coat all sides.
• 10 cover with a lightly damp towel.
• 11 let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
• 12 to make filling, in a small bowl, blend ground almonds and sugar.
• 13 stir in egg , milk and almond extract until thoroughly blended.
• 14 set aside.
• 15 grease a 9" x 5" loaf pan.
• 16 punch down dough.
• 17 on a lightly floured surface, roll out dough to a 12" x 9" rectangle.
• 18 spread almond mixture over dough to within 1/2 inch of edge.
• 19 sprinkle chopped cherries and raisins over almond mixture.
• 20 roll, jelly-roll style, starting at 1 short end.
• 21 pinch ends to seal.
• 22 place filled loaf, seam-side down, in greased pan.
• 23 cover with a dry towel; let rise until doubled in bulk.
• 24 preheat oven to 375degrees.
• 25 beat egg with milk to make glaze.
• 26 brush top of loaf with egg-yolk glaze.
• 27 bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
• 28 remove from pan; cool on a wire rack.
• 29 to make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
• 30 spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
• 31 let stand until icing is set.