| Ingredients: 1 Active dry yeast 1/3 Cup(s) Warm water, 105 to 115 2 1/2 Cup(s) Flour 1 Cup(s) Whole wheat flour 1/4 Cup(s) Brown sugar, packed 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Ground nutmeg or cardamom 1/2 Cup(s) Cold butter 2 Eggs, beaten 1/2 Cup(s) Milk 1/2 Teaspoon(s) Almond extract 1/2 Cup(s) Ground almonds 3 Tablespoon(s) Brown sugar 2 Tablespoon(s) Sugar 1/2 Teaspoon(s) Allspice or cardamom 2 Tablespoon(s) Butter, melted Milk, optional Coarse sugar, optional |
Directions:
In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:43 -0400 From: Laura Hunter <LHunter722@AOL.COM> Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 54 Total Fat: 6.3g Cholesterol: 37mg Sodium: 117.7mg Potassium: 118.8mg Carbohydrates: 39.8g Fiber: 1.6g Sugar: 11g Protein: 6.4g |