|Sugar||50 Gram (1/4 Cup)|
|Warm milk||250 Milliliter (1 Cup At 110°F, 43°C)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Butter/Margarine||50 Gram (4 Tablespoon)|
|Grated lemon peel||1⁄2 Tablespoon (Peel Of 1/2 Lemon)|
|Ground almonds||100 Gram (1 Cup)|
|Powdered sugar||80 Gram, sifted (Scant 3/4 Cup)|
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dry dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 15 minutes.
Grease 2 cylindrical-shaped or Balmoral cake pans, or two 8-1/2x4-1/2-inch (22x11-cm) loaf pans.
Knead risen dough lightly.
Form into 2 rolls.
Shape rolls to fit greased pans.
Let rise in a warm place until doubled in size.
Preheat oven to 425°F (220°C).
Bake 25 to 35 minutes or until loaves are golden brown and sound hollow when tapped on undersides.
Turn out loaves onto a rack to cool overnight.
Cut cooled loaves into thick slices.
Arrange on broiler pan and toast on 1 side.
To make topping, put almonds, powdered sugar, egg white and rum into a medium bowl.
Mix to a smooth spreading consistency.
Spread mixture on untoasted sides of bread slices.
Toast under the broiler until lightly browned.