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Frosty Almond Loaf

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Ingredients
  Warm water 3⁄4 Cup (12 tbs)
  All purpose flour 4 Cup (64 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Instant nonfat dry milk 1⁄4 Cup (4 tbs)
  Butter 3⁄4 Cup (12 tbs), softened
  Eggs 2
  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
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Nut

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