Ingredients

Traditional Recipe:
1 1/4 cups fat-free milk
1/4 cup cold water
4 cups bread flour, divided in half
2 tablespoons granulated sugar
1 package (2 1/4 teaspoons) fast-rising yeast
1/4 cup almond paste (not marzipan) cut into small pieces
2 tablespoons margarine
1 tablespoon almond extract
1 3/4 teaspoons salt
Nonstick cooking spray
Optional glaze (recipe follows)
Sliced or toasted almonds for garnish, as desired

Heat milk until steaming hot (180 F), and add cold water. Cool liquids to 130 F. In a large bowl, mix together 2 cups bread flour, sugar and fast-rising yeast. Stir in the milk and water mixture and beat by hand or with an electric mixer for 3 minutes. Add almond paste, margarine, almond extract, salt and 1 1/2 cups bread flour. Continue mixing until the dough forms a ball. The lumps of almond paste will work into the dough as it is kneaded.
Knead by hand or with dough hooks, adding the last 1/2 cup bread flour as you knead. Knead for 5 to 8 minutes. Place dough in a greased bowl or plastic bag sprayed with nonstick cooking spray, turning dough to grease surface. Seal or cover and let rest 10 minutes. Punch and knead into a smooth ball. Let dough rest 5 minutes.
Grease or spray-treat one large loaf pan or two 8 1/2-inch loaf pans. Shape dough and place in pan or pans. Cover with plastic wrap treated with nonstick spray. Let rise in a warm (100 F) place until doubled in size. Bake at 350 F 25 to 30 minutes for small loaves, 35 to 40 minutes for a large loaf, or until golden brown. Remove from pan or pans and cool before glazing or slicing.
Note: You may also bake one large round loaf or two small round loaves on a large greased or spray-treated baking sheet. Allow plenty of room for the dough to double in size. Before baking, use a small serrated knife to cut a small X in the top of each round loaf.

Glaze

1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon almond extract
Sliced or toasted almonds for garnish, as desired

In a medium bowl, mix powdered sugar, milk and almond extract. Drizzle or spread over loaf. Top with sliced or toasted almonds. Makes 1 large loaf or 2 small loaves, about 18 slices.

Almond Breakfast Bread

Bread Machine Recipe:
1 1/2 cups fat-free milk
4 cups bread flour
1/4 cup almond paste (not marzipan) cut into small pieces (see note)
2 tablespoons granulated sugar
1 3/4 teaspoons salt
2 tablespoons margarine
1 tablespoon almond extract
2 teaspoons active dry yeast

Directions

Place all ingredients into bread pan in listed order. Follow bread machine instructions for baking a loaf of yeast bread. Let cool, then glaze as above, if desired. Makes one 2-pound loaf, about 18 slices.

Nutrition facts per serving (1 slice glazed with almond slices): 170 cal., 29 g carbo., 4 g fat; 5 g pro., 1.5 g fiber, 230 mg sodium.)