Almond Breakfast Bread

Shape the dough before letting it rise in the refrigerator overnight. You'll love waking up to this ready-to-bake treat any day of the year.



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Ingredients
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    1   package 
    active dry yeast
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    1/3  cup 
    warm water (105 degrees F. to 115 degrees F.)
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    2 1/2  cups 
    all-purpose flour
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    1   cup 
    whole wheat flour
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    1/4  cup 
    packed brown sugar
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground cardamom or nutmeg
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    1/2  cup 
    cold butter
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    2   
    beaten eggs
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    1/2  cup 
    milk
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    1/2  teaspoon 
    almond extract
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    1/2  cup 
    ground almonds
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    3   tablespoons 
    brown sugar
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    2   tablespoons 
    granulated sugar
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    1/2  teaspoon 
    ground cardamom or allspice
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    2   tablespoons 
    butter, melted
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    Milk (optional)
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    Coarse sugar (optional)

Directions
1.
In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg. Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk, and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
2.
For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
3.
Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each portion into a ball. Cover and let rest for 10 minutes. Gently roll out each portion of dough to a 10-inch circle. Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter; sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.
4.
With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
5.
Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Cool slightly on foil on a wire rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 284, Fat, total (g) 13, chol. (mg) 63, sat. fat (g) 6, carb. (g) 36, fiber (g) 3, pro. (g) 7, vit. A (RE) 134, sodium (mg) 219, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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