Spanish Christmas Loaf
|Active dry yeast||1⁄2 Tablespoon|
|Warm milk||1⁄3 Cup (5.33 tbs)|
|Flour||3 Cup (48 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Ground almonds||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon, melted|
1 Dissolve yeast in warm milk. Set aside for 5 minutes. Combine 1 1/2 cups flour, salt, sugar, yeast mixture, and egg in mixing bowl. Mix thoroughly.
2 Add almond extract and ground almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Make into rectangle. Brush with melted butter, and sprinkle with candied fruit. Combine egg, sugar, and ground almonds. Spread over fruit. Roll up jelly-roll style. Pinch seam and ends to seal. Place seam side down on greased baking sheet.
5 Cover; let rise in warm place until double€”about 30 minutes. Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack.