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Cooked by: Chef / Last Modified: 3/24/2004 / Course: breakfast / Number of Servings: 12 |
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Directions: Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast
to a bread machine according to manufacturer's directions. Select dough
cycle. When dough cycle is complete, remove dough from machine. Cover and
let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24" x 8" rectangle. In a
small mixing bowl, stir together the almond filling, almonds, and orange
peel. Spread filling over dough to within 1/2" of the edges. Fold dough
loosely from a short side, making about eight 3" wide folds. (This is
similar to making a jelly roll, except you make folds 3" wide, instead of
rolling it.) Transfer to a lightly greased baking sheet. On one of the
long sides, make eleven 2 1/2" cuts from the edge toward the center at
about 3/4" intervals. Flip every other strip of dough over to the alternate
side. Slightly twist each strip, exposing the filling. (The loaf will look
braided when you are done flipping and twisting!)
Bake in a 350 oven for 25 to 30 minutes of until golden brown. If
necessary, cover loosely with foil during the last 5 to 10 minutes to
prevent overbrowning. Lightly brush the bread surface with orange juice.
Sprinkle with sugar. Serve warm.
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