SWEET ALMOND BREAD
The crunchy toasted almonds and sweet cinnamony topping on these round loaves make them look and taste terrific. "My niece shared this recipe with me a few years ago, and I adapted it to use the dough setting on my bread machine," notes Sally Ball of Gladwin, Michigan. "It's delicious as a breakfast bread or served warm with ice cream."
Provided by Taste of Home
Time 30m
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide dough in half. Roll each portion into a 6-in. circle and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, for topping, combine butter, sugar, milk, cinnamon and salt in a small saucepan. Cook and stir over low heat until butter is melted. Simmer for 1 minute. Remove from the heat; cool for 5 minutes. Make a 1/4-in. depression in the center of each loaf with the tip of a wooden spoon. Brush with butter mixture and sprinkle with almonds. Bake at 375° for 18-20 minutes or until golden brown. Cool for 10 minutes. Serve warm.
Nutrition Facts : Calories 137 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
ALMOND EASTER BREAD
I have to admit, I always wanted to keep this recipe to myself but everyone has shared so much over the year. This is an almond-filled Easter bread adorned with Easter eggs and almonds. The thing about this recipe is, if you make 2 you might as well make 8. It takes time so this year I was able to start the tradition with my nieces who will be helping me. I swear that this is the greatest Easter bread.
Provided by PJ Pickles
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h20m
Yield 12
Number Of Ingredients 16
Steps:
- Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
- Place sticks of butter 1 inch apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12 inches on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes.
- Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18 inches square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough.
- Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24 inches, and fold the dough in half (into a 12x12 inch square), then in half again, to make a 6x12 inch square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24-inch rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9 inches; cut the rectangle into 3 long strips, 30 by 3 inches each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries.
- Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds.
- Bake in the preheated oven until browned and crisp, 40 to 45 minutes.
Nutrition Facts : Calories 798.6 calories, Carbohydrate 68.3 g, Cholesterol 255.4 mg, Fat 53.2 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 26.7 g, Sodium 525.4 mg, Sugar 28.1 g
ALMOND-FILLED BREAD
Make and share this Almond-Filled Bread recipe from Food.com.
Provided by Beloops
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 285.1, Fat 10.4, SaturatedFat 3.4, Cholesterol 41.3, Sodium 151.2, Carbohydrate 42.8, Fiber 1.9, Sugar 21.4, Protein 6.5
ALMOND FLOUR BREAD
My almond flour bread recipe is keto-friendly. It's low in carbs with a fluffy, crumbly texture like a traditional loaf of bread. -Caroline Baines, Spokane, Washington
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 219 calories, Fat 19g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
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