Almond Filled Egg Bread
Source of Recipe
Internet
Recipe Introduction
Makes 1 large or 2 medium breads.
Preheat: 350F Oven
List of Ingredients
2/3 c. buttermilk
1 c. warm water + 2 tsp. yeast
4 beaten eggyolks + 4 T. sugar
1 1/4 tsp. salt
3 T. veg. oil
2 tsp. vanilla extract
In mixer bowl stand mixer, blend these ingredients until it looks incorporated. Use dough hook.
In a bowl stir together:
2 c. allpurpose flour
1 1/2 c. bread flour.
Recipe
Begin adding flour at low (#2) speed, only 1/4 c. at a time until the dough starts topull away from the sides of the bowl. Stop. It isn't necessary to knead more than 5 min.
Take dough out of mixer to the floured board. Knead in enough flour to give a soft, smooth, satiny dough. (you might require 1/2 c. or more; this dough should remain soft and smooth.)
Let rise in a greased bowl, covered with plastic, until doubled, approx. 1 hr.
Remove dough to board. Gently push out larger air bubbles, decide if you want a large bread or divide into two parts.
Method: For the large "horseshoe" shape, use a rolling pin to gently shape a rectangle about 3/4" thick. Spread all over with one can Almond Filling.
Fold each of the four sides in toward the center, about 2 ". Then roll, long side facing you, and pinch the seam shut with your fingers. Place seam side down on a baking sheet which has been sprayed with nonstick.
Form a U-shape..like a wide horseshoe, but not too tightly shaped. Slash at 3"intervals as you would for bread. Cover with a clean cotton towel.
Let this rise for 1 hr 15 min. Then give it a painting with eggwash and sprinkle with sugar. Bake immediately 350F for about 35 min. Remove to a rack to cool completely before slicing.
This makes a rich, fragrant, moist bread, reminiscent of some found in Swedish bakeries. Variation can be with addition of 1 T. cardamom in the dough ingredients.
The dough would also be good for cinnamon rolls, or just plain individual rolls in various shapes: knots, twists, etc.
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