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Almond Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 19 Mar 2017 14:52:36 -0700
v117.n011.4
* Exported from MasterCook *

                               Bread, Almond

Recipe By     :
Serving Size  : 16    Preparation Time :0:15
Categories    : Bread                           Desserts
                 Nuts                            Posted
                 Snacks                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  all-purpose flour -- (approx.6.75 oz)
   1 1/2      teaspoons  baking powder
      1/2      teaspoon  salt
      2/3           cup  granulated sugar
   2        tablespoons  butter -- softened
   2        tablespoons  canola oil
   7             ounces  almond paste -- (approx 1 pkg)
   2              large  eggs
      1/2    Tablespoon  vanilla extract
      1/2           cup  milk, 2% lowfat -- plus
   1         Tablespoon  milk, 2% lowfat -- divided
                         baking spray with flour -- (such as Baker's Joy)
      1/4           cup  sliced almonds
      1/3           cup  powdered sugar
   1               dash  salt -- to 2 dashes

A package of almond paste - makes this loaf incredibly moist and 
dense, almost like a pound cake.

Preheat oven to 350F

Weigh or lightly spoon flour into dry measuring cups; level with a 
knife.  Combine flour, baking powder, and salt; stirring well with a 
whisk.  Place granulated sugar and next 3 ingredients (through almond 
paste)in a large bowl; beat with a mixer at medium speed until well 
combined (through almost paste) in a large bowl beat with a mixer at 
med speed until well combined (about 3 min).  Add eggs, 1 at a time, 
beating well after each addition; beat in vanilla.  Beating at low 
speed, add flour mixture and 1/2 c milk alternately to butter 
mixture; beat just until combined.

Scrape batter into a 9 x 5" metal loaf pan coated with baking spray; 
sprinkle with sliced almonds.  Bake at 350F for 50 min or until a 
wooden pick inserted in the center comes out with moist crumbs 
clinging.  Cool in pan on wire rack 10 min.  Remove from pan; cool on 
wire rack.

Place powdered sugar in a small bowl.  Add remaining 1 T milk and 
dash of salt; stir with a whisk until smooth.  Drizzle glaze over 
tops of bread; let stand until set.

Serves 16 (Serving size: 1 slice)

Source:
   "Cooking Light, Oct. 2012"
Start to Finish Time:
   "1:05"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 9g Fat (38.9% 
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
31mg Cholesterol; 158mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2013 - 0314