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Thursday, October 18, 2012

Almond Bread

 Here's another one that we call bread, but it's actually cake.  I love beating the system that way.  Really sticking it to The Man, you know?  (Though it still shows on my hips, not fair.) 

I do love me some almond flavor, though.  Whether it's almond extract, ground almonds, or in this case, almond paste (wow, yum), I love that heightened fruity sweetness almonds bring to whatever they grace.  This bread is heaven with a mug of European drinking chocolate, or chamomile tea.  Simply elegant.

Almond Bread (print recipe)
Makes one 9 x 5-inch loaf

6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup granulated sugar
2 T butter, softened
2 T canola oil
1 (7-ounce) package almond paste
2 large eggs
1/2 tsp vanilla extract
1/2 cup plus 1 T 2% reduced-fat milk, divided
Baking spray with flour
1/4 cup sliced almonds
1/3 cup powdered sugar
Dash of salt

1.  Preheat oven to 350.

2.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, and salt, stirring well with a whisk.  Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes).  Add eggs, 1 at a time, beating well after each addition; beat in vanilla.  Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.

3.  Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray; sprinkle with sliced almonds.  Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack 10 minutes.  Remove from pan; cool on wire rack.

4.  Place powdered sugar in a small bowl.  Add remaining 1 T milk and dash of salt; stir with a whisk until smooth.  Drizzle glaze over top of bread; let stand until set.

Recipe from Cooking Light, October 2012

1 year ago:  Butterfinger Cookies
2 years ago:  Peanut Butter and Chocolate Crispy Squares
3 years ago:  Lemon-Anise Biscotti

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