Sweet Almond Bread

SUBMITTED BY: Sally Ball

"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.'"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 20 servings

USMETRIC

About scaling and conversions

INGREDIENTS

DOUGH:
2/3 cup warm milk (70 to 80 degrees F)
1 egg yolk
1/4 cup butter or margarine, softened
1/4 cup applesauce, room temperature
1/3 cup sugar
1/2 teaspoon salt
2 3/4 cups bread flour
2 1/4 teaspoons active dry yeast
TOPPING:
1/4 cup butter or margarine
3 tablespoons sugar
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons sliced almonds

READ REVIEWS (2)

DIRECTIONS

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 degrees F for 18-20 minutes or until golden brown. Cool for 10 minutes. Serve warm.

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REVIEWS

Reviewed on Jan. 2, 2007 by KathyCSUS

What a delightful recipe! Any recipe that involves taking the dough out of the bread machine can be intimidating to me, but this was so simple. I didn't even have to roll the two halves of dough once I split them; they were already about 6" and I patted them flat with my hand. Make sure you cook them on a sheet with a rim because the indentation made in the loaves doesn't stay indented, and the butter mixture will run all over. As for flavor: I was skeptical about how sweet they could possibly be when they only had a small amount of sugar, but I guess the applesauce really did the trick, because these are nicely sweetened without being over-sweet, and they smelled like cinnamon rolls while baking!

7 users found this review helpful

Reviewed on Apr. 23, 2008 by uigrad

This unique bread is very good if you do it just right. I've made it a few times, and have been amazed how difficult it is to get just right. I wish it was a little more soft and spongy. The last few times I've made it, I've undercooked it to get that feel, but it still isn't quite right.

0 users found this review helpful

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