Almond-Filled Bread

Name: Almond-Filled Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 loaf, 12 serving(s)
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 white, 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

Submitted by Beloops

"Our family's traditional Christmas breakfast bread. "

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Ready In:: 1hr 30mins
Ingredients:: 21
Yields:: 1 loaf
Serves:: 12

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
Glaze:
1 egg yolk
1 tablespoon milk
Filling:
³⁄₄ cup finely ground blanched almond
¹⁄₃ cup sugar
1 egg white, beaten
1 tablespoon milk
¹⁄₂ teaspoon almond extract
¹⁄₄ cup chopped candied red cherries (optional)
2 tablespoons raisins
Icing:
1 cup powdered sugar, sifted
1 -2 tablespoon hot water
For decoration:
1 -2 tablespoon toasted slivered almonds
candied red cherries, quartered

directions

In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
Let stand 5-10 minutes or until foamy.
Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
Stir in 2 cups flour until combined.
Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
Knead 8-10 minutes or until smooth and elastic.
Clean and grease bowl.
Place dough in greased bowl, turning to coat all sides.
Cover with a lightly damp towel.
Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
To make filling, in a small bowl, blend ground almonds and sugar.
Stir in egg white, milk and almond extract until thoroughly blended.
Set aside.
Grease a 9" x 5" loaf pan.
Punch down dough.
On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
Spread almond mixture over dough to within 1/2 inch of edge.
Sprinkle chopped cherries and raisins over almond mixture.
Roll, jelly-roll style, starting at 1 short end.
Pinch ends to seal.
Place filled loaf, seam-side down, in greased pan.
Cover with a dry towel; let rise until doubled in bulk.
Preheat oven to 375degrees.
Beat egg with milk to make glaze.
Brush top of loaf with egg-yolk glaze.
Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
Remove from pan; cool on a wire rack.
To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
Let stand until icing is set.