Almond Breakfast Bread

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.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
45 mins

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.

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