Almond Bread

Photo: flickr user stu_spivack

Ingredients

4 cups flour, divided

Almond filling recipe follows

cup sugar

1 pkg. active dry yeast or fast-rising yeast

1 tablespoon grated lemon peel

1/2 teaspoon salt

1/2 cup milk

1/4 cup plus 1 tbsp. water

1/4 cup butter

3 eggs, at room temperature

Preparation

Combine 1/3 cup (3 oz.) almond paste with 1/3 cup finely chopped and toasted almonds with skin. Add 1 egg white and 1 teaspoon grated lemon peel. Beat with fork until well blended.

With spoon, stir in enough remaining flour to make stiff dough. Knead on lightly floured surface until smooth and elastic about 5 minutes. Cover, let rise in warm draft free place until doubled in size, about 1 1/2 hours. For fast-rising yeast, cover kneaded dough; let rest on floured surface 20 minutes. Proceed with recipe.

Punch dough. Divide dough into 3 equal pieces. Roll each to 24x4 inch rectangle. Spread 1/3 of filling over each rectangle to within 1/2 inch of edges. Starting at long side, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Braid rope. Place in greased 10-inch tube pan and pinch ends to join. Cover, let rise until doubled in size about 30 minutes. Lightly beat remaining egg with 1 tablespoon water. Brush this on the bread. Bake at 350 degrees for 35 to 40 minutes. Cool on wire rack.