Frosty Almond Loaf
|Warm water||3⁄4 Cup (12 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs), softened|
|Coconut almond frosting mix||15 Ounce (1 Package)|
|Almond extract||1 Teaspoon|
|Canned almond cake and pastry filling||12 Ounce (1 Can)|
|Evaporated milk||2 Tablespoon|
Soften yeast in water.
In large mixer bowl, combine 2 cups flour with sugar, salt and dry milk.
Add 1/2 cup butter, eggs and yeast.
Blend at low speed of mixer; beat 3 minutes at medium speed.
By hand, stir in remaining flour.
Knead 12 to 15 times on lightly floured surface.
Place in greased bowl.
Cover; let rise in warm place until light and doubled in size, 1 to 1 1/2 hours.
Combine dry frosting mix and almond extract.
Cut in 1/4 cup butter until mixture resembles corn meal.
Roll out dough, half at a time, on lightly floured surface to 15 x 12-inch rectangles.
Spread each with half of almond filling to within 1/2 inch of edges; sprinkle with frosting mixture.
Starting with 12-inch side, roll up jelly roll fashion; seal edge.
Place, seam-side down, on greased cookie sheet.
Flatten to 3/4 inch thickness.
Brush with evaporated milk.
With scissors, make diagonal cuts 1 inch apart on both sides to within 1/2 inch of center.
Cover; let rise again until light, about 30 minutes.
Bake at 350° for 25 to 30 minutes.