Yield: 12 servings
|1 each||- pkg active dry yeast cup warm water cup milk cup butter or margarine cup granulated sugar eggs, at room temperature tsp salt tsp almond extract cups all-purpose flour 12 oz pkg (about 2 cups) Chuckles Jelly Rings, cut in small pieces|
|\N \N||With kitchen scissors dipped in warm water cup chopped almonds tsp milk cup confectioner sugar|
|\N \N||Red food coloring, optional|
Dissolve yeast in water. Scald milk; set aside. In large mixing bowl, cream butter and sugar until light; add eggs, 1 at a time, until well blended. Beat in milk; then yeast mixture, salt and 1 tsp almond extract. Gradually, add flour, beating at low speed until batter is smooth. Reserve ¼ cup Chuckles; stir remaining Chuckles and almonds into batter. Place reserved Chuckles around bottom of well greased 3 quart Bundt pan to form a circle. Turn batter into pan. Cover; let rise in warm place about 1½ to 2 hours or until batter is ½" from top of pan. Bake @ 375 degrees, 35 to 40 minutes or until done.
Cool 5 minutes; remove from pan. Cool on rack. Stir together milk, ½ tsp almond extract and sugar for icing; if desired, tint with food coloring. Drizzle icing over bread. Makes 12 slices. Note: Other recipes use grated peel of ½ orange and ½ lemon plus 1 cup raisins instead of Chuckles.
Submitted By RICH HARPER On 07-17-95