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Recipe Name: Almond Brunch Loaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Orange juice
1 Egg
2 Tablespoon(s) Butter
1/2 Teaspoon(s) Salt
2 1/4 Cup(s) Bread flour
1 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Active dry yeast
2/3 Cup(s) Almond cake & pastry filling, Almond cake & pastry filling
not paste
3 Tablespoon(s) Toasted almonds, chopped
1 Teaspoon(s) Orange peel, grated
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>

Nutrition (calculated from recipe ingredients)
Calories: 143
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 20.6mg
Sodium: 104.1mg
Potassium: 88mg
Carbohydrates: 22.4g
Fiber: 1g
Sugar: 2.9g
Protein: 4.4g

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