Almond Breads

Name: Almond Breads
Prep time: 2 h 10 min
Cook time: 45 min
Total time: 2 h 55 min
Yield: 20 rolls
Ingredients: 500 g all-purpose flour; 25 g yeast; 60 g butter; 50 g light brown sugar; 5 g salt; 250 ml milk, warmed; 50 ml warm water; 50 g almonds, finely chopped; 1/2 teaspoon cinnamon

Submitted by Busters friend

"OMG! Amazing recipe I found on a lovely site - www.flagrantedelicia.com. Need to use the scale for the dry ingredients. This will motivate me to crack out the scale for better baking. It seems adaptable to ABM - that's how I going to make it but I will also give it the second rise overnight to have these fresh & hot for breakfast with Recipe#324849. MMmmmm - I can almost smell it right now!"

Download

Ready In:: 2hrs 55mins
Ingredients:: 9
Yields:: 20 rolls

ingredients

500 g all-purpose flour
25 g yeast
60 g butter
50 g light brown sugar
5 g salt
250 ml milk, warmed
50 ml warm water
50 g almonds, finely chopped
¹⁄₂ teaspoon cinnamon

directions

In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed. (Alternatively, set ABM on dough setting & load according to machine's directions).
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size. (I do this first rise in the ABM).
Fold gently.
DIvide into 20 balls.
Place the dough into a greased pan, leaving room for the rolls to rise.
Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size. (I plan overnight in the fridge - or the back porch - for this step - will let rise 45 minutes or so at room temp in am).
Pre-heat the oven to 200ºC (390 F).
Bake for 35 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

View Full Profile