Name: Almond Brunch Loaf
Ingredients: 1/2 c Orange juice; 1 Egg; 2 tb Butter; 1/2 ts Salt; 2 1/4 c Bread flour; 1 tb Sugar; 1 1/2 ts Active dry yeast; 2/3 c Almond cake & pastry filling (not paste); 3 tb Toasted almonds; chopped; 1 ts Orange peel; grated; Orange juice; Sugar

As important as unity is, it is not our most important value. Jesus Christ taught that truth transcends unity as a priority. It is critical to recall that in Christ’s high priestly prayer, before He prayed that we would be one, He prayed that we would be set apart in the truth (Jn. 17:17). From God’s point of view, truth is not only more important than unity but it is in fact the basis for unity. The Bible does not know a unity that is just for unity’s sake. Authentic Christian unity is a unity forged in a common cause, a common conviction, a common interest. Biblical unity is forged in our mutual bondedness to the truth in Christ, “the way and the truth and the life” (Jn. 14:6). When we embrace the truth, we are free to embrace one another in the truth.

Joseph Stowell

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads & ro, Breakfast	12	Servings

INGREDIENTS

1/2	c	Orange juice
1		Egg
2	tb	Butter
1/2	ts	Salt
2 1/4	c	Bread flour
1	tb	Sugar
1 1/2	ts	Active dry yeast
2/3	c	Almond cake & pastry filling (not paste)
3	tb	Toasted almonds; chopped
1	ts	Orange peel; grated
		Orange juice
		Sugar

INSTRUCTIONS

Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast
to a bread machine according to manufacturer's directions. Select dough
cycle. When dough cycle is complete, remove dough from machine. Cover and
let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24" x 8" rectangle.  In a
small mixing bowl, stir together the almond filling, almonds, and orange
peel.  Spread filling over dough to within 1/2" of the edges.  Fold dough
loosely from a short side, making about eight 3" wide folds.  (This is
similar to making a jelly roll, except you make folds 3" wide, instead of
rolling it.)  Transfer to a lightly greased baking sheet.  On one of the
long sides, make eleven 2 1/2" cuts from the edge toward the center at
about 3/4" intervals. Flip every other strip of dough over to the alternate
side. Slightly twist each strip, exposing the filling. (The loaf will look
braided when you are done flipping and twisting!)
Bake in a 350 oven for 25 to 30 minutes of until golden brown.  If
necessary, cover loosely with foil during the last 5 to 10 minutes to
prevent overbrowning. Lightly brush the bread surface with orange juice.
Sprinkle with sugar. Serve warm.
Posted to FOODWINE Digest 14 October 96
Date:    Tue, 15 Oct 1996 08:53:57 -0400
From:    Laura Hunter <LHunter722@AOL.COM>

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