Title: Linda's Toasted Almond Finnish Bread
Categories: Breadmaker
Yield: 1 Loaf

1	c	Milk
2		Eggs
2	ts	Almond extract
2	tb	Butter
1/2	c	Sugar
3/4	ts	Salt
3	c	Bread flour
2 1/2	ts	Yeast Optional:
2	tb	Orange zest,
1	ts	Freshly grated nutmeg; or
1	ts	Ground cardamom (Use any but not all of these!)

Put all ingredients in the Zoji mixing pan in order given. Insert pan into Zoji. Set a timer for 40 minutes. When first rise begins (this can vary depending on whether or not the preheating cycle comes on) remove dough from mixing pan and roll it in sliced almonds to coat as thickly and thoroughly as possible. Place almond coated dough in Finnish pan and reinsert in the Zoji. Cut a tablespoon of butter into small pieces and dot the top of the bread with the butter. It will melt and run down the sides creating a delicious toasted almond flavor. The aroma of this bread is wonderful but the taste is even better! It is excellent toasted and spread >>> with orange marmalade or spread with creamed cheese and served with fruit.

If you use this recipe and don't have a Finnish pan be sure to wait until after the stirdown between the rises to remove the dough and coat it with almonds. Let me know if your results are as spectacular as mine! Irwin does have the Finnish pans available and you can contact him at his ID (CPXD31A) if you're interested in gifting your Zoji with a Finnish pan this holiday season. Hope the holidays are wonderful for all of you!

NOTES ON FINNISH PAN: I've been working with Irwin on the development of the Finnish pan (well, actually it's my engineer husband Jim who's had the scientific input--I've just tested recipes!) and want to share this recipe for Almond Bread with all of you. You should be able to adapt this recipe for use in a regular bread pan--but a Finnish pan makes it look so beautiful and hole free. Page down for the recipe!

Linda in Birmingham 12/18/93 08:51:44 AM CST

Posted on PRODIGY, December, 1993; Formatted by Elaine Radis BGMB90B; GEnie, E.RADIS

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