Almond Tea Bread

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READY IN: 1hr 2mins
YIELD: 2 braids
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
  • Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
  • Preheat oven to 375*
  • Grease 2 large baking sheets.
  • Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
  • Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
  • Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4" wide down the 12" side of dough.
  • Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
  • Bake at 375* for 22-25 minutes or light golden brown.
  • Brush loaves with remaining 2 tbls melted margarine.
  • Remove to cooling rack.
  • Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.
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