Amaretto Bread (Bread Machine)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 1/2 pound loaf
  • 34
    cup whole almond
  • 1
    cup commercial eggnog
  • 1
    tablespoon commercial eggnog
  • 2
    large egg yolks
  • 2
    tablespoons unsalted butter, cut into small pieces (or almond oil)
  • 1
    tablespoon sugar
  • 1
    tablespoon gluten
  • 1 14
    teaspoons salt
  • 2 12
    teaspoons rapid rise yeast (or 1 T. bread machine yeast)
  • Almond Confectioners Sugar
  • 1
    cup blanched almond
  • 1 14
    cups confectioner's sugar
Advertisement

DIRECTIONS

  • To make the Almond Confectioner's Sugar: place the nuts in the workbowl of a food processor with half of the confectioner's sugar; process until finely ground and fluffy.
  • Add the rest of the sugar and process until a fine powder is created; use for dusting holiday breads and sweet rolls; you will need 1/4 cup for this recipe.
  • Preheat the oven to 350°; coarsely chop the almonds and spread them evenly on a clean baking sheet.
  • Bake until lightly toasted, about 5-7 minutes; remove from the oven and let cool.
  • Place the ingredients, except the almonds, in the pan according to the order in the manufacturer's directions.
  • Set crust on medium and program for the Basic cycle; press Start.
  • When the machine beeps, or between knead 1 and knead 2, add the almonds.
  • Touch and press the dough with your fingers; it should be soft and pliable.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature; then dust with Almond Confectioner's Sugar before slicing.
Advertisement