Yield: 1 Servings
|1 pack||Active dry yeast|
|¼ cup||Warm water (105-115F)|
|¾ cup||Warm milk (105-115F)|
|3½ cup||Sifted flour|
|Blanched whole almonds|
|1 teaspoon||Grated lemon rind|
|¼ teaspoon||Ground nutmeg|
Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes.
Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.
Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2½ cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter.
Pour batter into pan. Cober and let rise until doubled about 1 hour and 15 minutes.
Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack. Posted to Bakery-Shoppe Digest V1 #205 by jrjet@... (Dot & Tim McChesney) on Aug 28, 1997