-1POUND LOAF
2 c bread flour
2/3 c milk
1/2 c toasted chopped hazelnuts
1 egg
2 tb sugar
2 tb margarine or butter
4 ts amaretto or hazelnut liqueur
3/4 ts active dry yeast
1/2 ts salt
1 recipe amaretto glaze
1 toasted chopped hazlenuts or
1 almonds (optional)
AMARETTO GLAZE
1/2 c sifted powdered sugar
1 tb amaretto or hazelnut
1 liqueur
1 *or*
1 tb almond extract
1 to 2 tablespoons milk *if
1 needed
Serve slices of this nutty sweet breat for breakfast, brunch, or an
afternoon coffee break —
BREAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or
butter, liqueur, yeast, and salt to the bread machine according to the
manufacturer’s directions. Bake and cool as directed. When brread is
cool, drizzle with Amaretto Glaze.
AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or
hanelnut liqueur *OR* almond extract. If needed, add 1 to 2
teaspoons milk to make of drizzling consistency.
BREAD MACHINE BASICS: These helpful tips apply to all types of bread
machines: Bread flour, which is high in protein, works best for
breads made in a bread machine. You can use other grains or flours
with the bread flour but not in place of all of it. Some recipes
also call for a small amount of gluten flour. This helps breads,
especially those made with low-gluten flours (such as whole wheat
flour), hold together.
Add ingredients to the bread machine in the order specified by the
directions in the owner’s manual.
To use powdered milk instead of fresh, add 1/3 cup nonfat dry milk
powder for each 1 cup of water and add it with the flour. Always use
powdered milk when using the timer on your machine.
These recipes come from the BETTER HOMES AND GARDENS BREAD MACHINE
BOUNTY COOKBOOK. To order the book, call 800/678-2665. Or, write to
Better Homes and Gardens Books, P.O. Box 10674, Des Moines, IA
50380-0674.
* Please note, I’m not trying to sell this stuff. It was all
included with the recipe, and I thought it unfair to leave it off.
SOURCE: BETTER HOMES AND GARDENS, July 1993.
Shared by Cate Vanicek
Yields
1 servings