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Recipe Name: Almond Bread Abm Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

1 Cup(s) Milk
1 Eggs
3 Tablespoon(s) Butter
8 Ounce(s) Almond paste, 1/8" slices
2 1/2 Cup(s) Flour, not bread flour
2 Tablespoon(s) Sugar, brown
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Yeast
1 Teaspoon(s) Syrup, corn
1 Teaspoon(s) Water, warm
Almonds, slivered
71511 53, GT Cookbook moderator at net/node 004/005
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$ File

Nutrition (calculated from recipe ingredients)
Calories: 844
Calories From Fat: 460
Total Fat: 53.8g
Cholesterol: 148.6mg
Sodium: 694.8mg
Potassium: 623.2mg
Carbohydrates: 78g
Fiber: 6.5g
Sugar: 63.3g
Protein: 19.2g

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