Almond Brunch Loaf
Almond Brunch Loaf, a breakfasts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Almond Brunch Loaf
Ingredients
- 1/2 cup orange juice
- 1 egg
- 2 tablespoons butter
- 1/2 teaspoon salt
- 2 1/4 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons active dry yeast
- 2/3 cup almond cake & pastry filling (not paste)
- 3 tablespoons toasted almonds — chopped
- 1 teaspoon orange peel — grated
Method
- orange juice sugar Add 1/2 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 1/2″ 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 2 1/2″ cuts from the edge toward the center at about 3/4″ 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.
More Breakfasts recipes
- Aebleskiver(Danish Pancake Balls)
- Almond Breakfast Round
- Amaretto Pancakes
- Andie’s Brunch
- Andrea’s Brunch
- Apple Almond Pancakes