Amaretto Bread Loaf

  The bread recipe I used today is a Better Homes and Gardens favorite for bread machines. I no longer own a bread machine so did it with my mixer. If you want to use a bread machine, just follow the directions that come with your machine as to the order to put in the ingredients. Bake and cool according to the machine directions. I am going to give you the directions I used instead.

  This is more of a sweet yeast bread to have for a coffee or tea break than a supper bread. If you do not want to use the Amaretto, almond flavoring is the substitute.  I used the Amaretto as I had some I wanted to use up and that was the main reason I tried this recipe. While I think I have made breads that I thought had a better texture, the flavor is very good and if you use instant yeast it makes up very quickly. If using regular yeast you need to plan on at least an hour rising time for each rise. Even if you are a beginning baker, this is easy to do and kneading it in your mixer, goes fast and takes the guesswork out of it.

Amaretto Bread Loaf

3 cups bread flour ---13 ½ ounces

3 tablespoons sugar

1 teaspoon instant yeast

¾ teaspoon salt

1 large egg

3 tablespoons butter

1 cup milk

2 Tablespoons Amaretto -- or ½ teaspoon almond extract and 2 tablespoons water

¾ cup chopped almonds

GLAZE 

½ cup powdered sugar

1 tablespoon Amaretto -- or ½ tsp almond extract, 2 tablespoons milk

  In mixer bowl, combine 2 cups of the flour; sugar, yeast and salt. Heat milk and butter until warm (120° to 130°). Slowly add the warm milk and butter to flour mixture., add egg and amaretto; beat 2 minutes at medium speed of mixer. Beat 2 minutes at medium speed scraping bowl occasionally. Add remaining flour and nuts. Beat 2 minutes at high speed. Change to dough hook and knead on speed 2 for 6 minutes. Add a little flour if needed, keeping in mind that this is a soft dough. 

  Cover bowl and let rise 10 to 20 minutes (longer if using self rising yeast). Shape into a loaf, place in greased 9 x 5” loaf pan. Cover and let rise until center of loaf is 1” over rim of pan. Preheat oven to 3758 while bread is rising in pan. 

  Bake about 25 to 30 minutes or until done (190° on instant read thermometer).
  Turn out of pan and cool on a wire rack. Stir together glaze ingredients and drizzle over cool loaf. Sprinkle with additional nuts if desired.