Amaretto Bread (Bread Machine)
"Beth Hensperger"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
1 1/2 pound loaf
- 3⁄4 cup whole almond
- 1 cup commercial eggnog
- 1 tablespoon commercial eggnog
- 1⁄4 cup amaretto liqueur
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces (or almond oil)
- 3 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon gluten
- 1 1⁄4 teaspoons salt
- 2 1⁄2 teaspoons rapid rise yeast (or 1 T. bread machine yeast)
-
Almond Confectioners Sugar
- 1 cup blanched almond
- 1 1⁄4 cups confectioner's sugar
directions
- To make the Almond Confectioner's Sugar: place the nuts in the workbowl of a food processor with half of the confectioner's sugar; process until finely ground and fluffy.
- Add the rest of the sugar and process until a fine powder is created; use for dusting holiday breads and sweet rolls; you will need 1/4 cup for this recipe.
- Preheat the oven to 350°; coarsely chop the almonds and spread them evenly on a clean baking sheet.
- Bake until lightly toasted, about 5-7 minutes; remove from the oven and let cool.
- Place the ingredients, except the almonds, in the pan according to the order in the manufacturer's directions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the machine beeps, or between knead 1 and knead 2, add the almonds.
- Touch and press the dough with your fingers; it should be soft and pliable.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature; then dust with Almond Confectioner's Sugar before slicing.
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