ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
SWEET ALMOND BREAD
The crunchy toasted almonds and sweet cinnamony topping on these round loaves make them look and taste terrific. "My niece shared this recipe with me a few years ago, and I adapted it to use the dough setting on my bread machine," notes Sally Ball of Gladwin, Michigan. "It's delicious as a breakfast bread or served warm with ice cream."
Provided by Taste of Home
Time 30m
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Divide dough in half. Roll each portion into a 6-in. circle and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, for topping, combine butter, sugar, milk, cinnamon and salt in a small saucepan. Cook and stir over low heat until butter is melted. Simmer for 1 minute. Remove from the heat; cool for 5 minutes. Make a 1/4-in. depression in the center of each loaf with the tip of a wooden spoon. Brush with butter mixture and sprinkle with almonds. Bake at 375° for 18-20 minutes or until golden brown. Cool for 10 minutes. Serve warm.
Nutrition Facts : Calories 137 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
ALMOND FILLED BRAID
Make and share this Almond Filled Braid recipe from Food.com.
Provided by berry271
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water.
- Mix together milk, sugar, and salt, and add to yeast mixture.
- Stir in butter and eggs.
- Add 1/2 Celsius flour and beat well.
- Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl and turn once.
- Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
- Punch down and let rise again until almost double, about 30 minutes.
- Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
- Spread almond filling down the center of the dough about 2-3 inches wide.
- On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
- Take one strip at a time and alternating sides cross them at the center of the filling.
- Bake at 350 F until golden brown, about 15-20 minutes.
- If desired, sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 3586.4, Fat 115.6, SaturatedFat 66.7, Cholesterol 641.6, Sodium 3393.8, Carbohydrate 548.4, Fiber 21.6, Sugar 101.8, Protein 87.3
ALMOND RAISIN BREAD
From Grandma Yonkman. Delicious! She adds, 'do not try to substitute almond extract for almond paste; you need the texture of the almond paste!'
Provided by Cindy Yonkman
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
- Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
- Bake in the preheated oven until the top springs back when pressed, about 1 hour.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 22 g, Cholesterol 7.2 mg, Fat 5.2 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 122.5 mg, Sugar 9.1 g
ALMOND-FILLED BREAD
Make and share this Almond-Filled Bread recipe from Food.com.
Provided by Beloops
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
- Let stand 5-10 minutes or until foamy.
- Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
- Stir in 2 cups flour until combined.
- Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
- On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
- Knead 8-10 minutes or until smooth and elastic.
- Clean and grease bowl.
- Place dough in greased bowl, turning to coat all sides.
- Cover with a lightly damp towel.
- Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- To make filling, in a small bowl, blend ground almonds and sugar.
- Stir in egg white, milk and almond extract until thoroughly blended.
- Set aside.
- Grease a 9" x 5" loaf pan.
- Punch down dough.
- On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
- Spread almond mixture over dough to within 1/2 inch of edge.
- Sprinkle chopped cherries and raisins over almond mixture.
- Roll, jelly-roll style, starting at 1 short end.
- Pinch ends to seal.
- Place filled loaf, seam-side down, in greased pan.
- Cover with a dry towel; let rise until doubled in bulk.
- Preheat oven to 375degrees.
- Beat egg with milk to make glaze.
- Brush top of loaf with egg-yolk glaze.
- Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
- Remove from pan; cool on a wire rack.
- To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
- Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
- Let stand until icing is set.
Nutrition Facts : Calories 285.1, Fat 10.4, SaturatedFat 3.4, Cholesterol 41.3, Sodium 151.2, Carbohydrate 42.8, Fiber 1.9, Sugar 21.4, Protein 6.5
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