|-RAMONA WACHTER (WMPX47A)|
|2 cups||Bread flour|
|1||Egg; or 1/4 cup egg sub.|
|1½ teaspoon||Act. dry yeast|
|¼ cup||Margarine Combine|
|8 ounces||Cream cheese; softened . I prefer 4 oz|
|⅛ cup||Sugar, and|
|2 tablespoons||Almond Extract|
Make of dough cycle and remove to greased bowl. Rest in refrigerater 30 min. Knead breifly on floured board and roll into 15x10 in.
rectangle. Spread filling leaving ½ inch border on all sides.
Starting long side, roll into jellyroll and tuck and seal ends. Seal long seam and place on greased baking sheet, shaping into horseshoe.
Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place till double in bulk, about 45 minutes. Brush top with beaten egg or egg sub. and bke in preheated oven 375 degrees for 15 to 20 min. till>>>>>> golden. Cool slightly and drizzle with powdered sugar glaze.
ALMOND FILLING: Combine in small bowl and mix to spreading consistency. You may add more extract and sugar to taste. Also you may use 1 T. milk or more to thin depending on type of cream cheese.
For a really festive one add candied cherries in slits and sprinkle with sliced almonds before baking. I have also used the Marscapone cream Cheese and some times use a few drops of Barnies Ammareto Flavoring. You can double this recipe for 2 as I cut it in half as this makes a pretty large one. Mona/Ill.
Formatted by Elaine Radis
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