Almond Crusted Flat Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110Â°)|
|Butter/Margarine||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Anise seed||1 Tablespoon|
|All-purpose flour||5 Cup (80 tbs), unsifted|
|Raisins||1 Cup (16 tbs)|
|Diced candied orange peel||1 Cup (16 tbs)|
|Egg white||1 , beaten with 1 tablespoon water|
|Water||1 Tablespoon (For Beating The Egg Whites)|
|Almond paste||7 Ounce|
|Sliced almonds||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
In large bowl of an electric mixer, dissolve yeast in water.
Add butter, sugar, milk, salt, grated orange peel, anise seed, eggs, and egg yolk.
Mix to blend well.
With electric mixer on medium speed, gradually add 2 cups of the flour and beat for 10 minutes.
Mix in 1 cup of the remaining flour with mixer at low speed, or with a wooden spoon, until thoroughly moistened.
Then stir in 1 3/4 cups of the remaining flour with a spoon (or heavy-duty mixer), moistening thoroughly (do not knead).
Cover bowl and let dough rise in a warm place until doubled (1 1/2 to 2 hours).
Beat to release air, then turn out on a well-floured board.
Knead until smooth and satiny (about 10 minutes), adding as little flour as possible.
Flatten dough and place raisins and candied orange peel on top.
Fold dough over and knead lightly just until fruit is well distributed.
Divide dough into 2 equal parts and shape each into a ball.
Place each on a well-greased baking sheet and pat into a flat round about 9 inches in diameter.
Cover lightly and set in a warm place until puffy-looking (40 to 45 minutes).
Brush with egg white mixture.
Crumble almond paste into about 1/2-inch chunks and sprinkle half over each round; then sprinkle half of the almonds over each.
Press lightly into dough.
Place pans on middle rack of a 350° oven (or stagger pans on 2 racks closest to middle of oven; racks should be at least 4 inches apart) and bake for about 30 minutes or until bread is richly browned.
With a spatula, transfer breads to racks to cool.