Austrian Almond Loaf
|Butter/Margarine||1⁄3 Cup (5.33 tbs) (ParkayÂ®)|
|Chopped almonds||1 Cup (16 tbs)|
|All purpose flour/Unbleached flour||3 1⁄4 Cup (52 tbs) (Pillsbury's BestÂ®)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed potato flakes||1⁄2 Cup (8 tbs) (Hungry JackÂ®)|
|Anise seed/1 teaspoon cinnamon||2 Teaspoon|
|Active dry yeast||1|
|Yogurt/Dairy sour cream||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Eggs||2 (Reserve 1 Teaspoon Egg White)|
|Coarse sugar/Crushed sugar cubes||2 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Preserved almond mixture||1⁄2 Cup (8 tbs) (Approximately)|
|Almond extract||1⁄4 Teaspoon|
Generously grease 2 or 2 1/2-quart casserole.
In small skillet, over medium heat, heat margarine and almonds until light golden brown, stirring constantly.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup flour, sugar, potato flakes, anise seed, salt and dry yeast; blend well.
In small saucepan, heat yogurt and water until very warm (120 to 130Â°F.).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in remaining flour and 1 cup of the almond mixture; reserve remaining almond mixture for glaze.
Stir until mixture forms a soft dough.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85Â°F.) until light and doubled in size, about 1 hour.
Stir down dough; spoon into prepared pan.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Beat reserved teaspoon egg white; brush over top of loaf.
Sprinkle with coarse sugar.Heat oven to 350Â°F.
Bake 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
Remove from pan immediately.
Cool 30 minutes.
In small bowl, blend all glaze ingredients until smooth.
Drizzle over warm loaf.