Almond Bread Abm Recipe
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Almond Bread Abm Recipe
Almond Bread Abm Ingredients:
1 cup Milk
1 Eggs
3 tbsp Butter
8 oz Almond paste, 1/8" slices
2 1/2 cups Flour, not bread flour
2 tbsp Sugar, brown
1/2 tsp Salt
2 tsp Yeast
GLAZE
1 tsp Syrup, corn
1 tsp Water, warm
Almonds, slivered
Almond Bread Abm Preparation:
Unless the instructions that came with your ABM call for putting the yeast
in the pan first and incorporating the liquid ingredients last, pour the
milk into the baking pan of your ABM and break in the egg. If the butter
is not soft, cut it into small chunks to ensure its blending into the
dough, then add it to the liquids.
Next add the almond paste, sliced so it will blend better too. Measure in
the flour, brown sugar, and salt, and add the yeast as directed for your
bread maker.
You can use your machine's full cycle with this bread, but the quick cycle
is better. If a light color setting is available, use it as well.
As soon as the bread has finished baking, remove it from the machine,
closing the cover again, and ease the loaf from the pan. Combine the corn
syrup and warm water and brush the top of the loaf with this mixture,
using a pastry brush. Sprinkle the slivered almonds over the glaze, put
the bread gently back in its pan, and return it to the electronic oven for
a few minutes to dry the glaze a bit.
Source: The Bread Machine Bakery Book
Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Converted by MC_Buster.
| I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. | | Isadora Duncan, America dancer (1878-1927) |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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