Yield: 12 Servings
|½ cup||Orange juice|
|2¼ cup||Bread flour|
|1½ teaspoon||Active dry yeast|
|⅔ cup||Almond cake & pastry filling (not paste)|
|3 tablespoons||Toasted almonds; chopped|
|1 teaspoon||Orange peel; grated|
Add ½ 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 ½" 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 2½" cuts from the edge toward the center at about ¾" 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@...>