Fish Shaped Almond Loaves
|Raisins||3⁄4 Cup (12 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup, At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|All-purpose flour||3 Cup (48 tbs), unsifted|
|Milk||1⁄2 Cup (8 tbs)|
|Sliced almonds||6 Tablespoon|
|Almond filling||1⁄2 Cup (8 tbs)|
|Granulated sugar/Powdered sugar||1⁄2 Cup (8 tbs)|
Mix raisins with kirsch arid set aside.
In a small bowl, dissolve yeast in water.
In a large bowl, beat butter with sugar, lemon peel, vanilla, and salt until well blended; then add eggs, one at a time, mixing thoroughly after each.
Stir in yeast, then add flour alternately with milk, mixing well.
Beat dough very well for 5 minutes.
Mix in raisins and liqueur.
Cover and let rise in a warm place until doubled (about 2 hours).
Meanwhile, generously butter 3 fish-shaped molds suitable for baking, each with 2 1/2-cup capacity and about 10 inches long.
In bottom of each pan,: overlap sliced almonds like fish scales, starting just behind the head; you'll need about 2 tablespoons almonds for each mold.
Beat dough with a spoon to release air, then spoon about 1/6 of the dough into each mold; gently press out evenly with buttered fingers.
Lay a roll of almond filling into dough in each mold, pressing down gently so dough oozes up against filling.
Spoon remaining dough equally into each mold, covering filling; with buttered fingers, press dough out to fill mold evenly and seal in filling.
Cover molds and let rise until almost doubled (about 45 minutes).
Bake on lowest rack of a 350° oven for about 35 minutes or until loaves are well browned and sound hollow when tapped.
Let cool in pans for about 10 minutes, then invert onto serving dish or racks.
Sprinkle loaves with granulated or powdered sugar.