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Braided Almond Loaf

breads, christmas

1/2 cup milk
1/4 cup butter
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup warm water
2 1/2 teaspoons active dry yeast
1 egg
1 tablespoon grated lemon rind
1 teaspoon almond extract
3 1/2 cups all-purpose flour; approximately
1 cup golden raisins
1/4 cup sliced almonds
----TOPPING----
1 egg
1 cup icing sugar
3 tablespoons lemon juice
1/4 cup toasted sliced almonds

For an elegant brunch, make the handsome loaf the centrepiece of a buffet accompanied by an assortment of cheeses and jams. Serve with a fruit salad of seasonal citrus fruits, and smoked salmon with rye bread and cream cheese. In small saucepan, heat milk, butter, all but 1 teaspoon sugar and salt until butter is melted. Let cool to lukewarm. Meanwhile, dissolve reserved sugar in warm water; sprinkle with yeast and let stand for about 10 minutes or until frothy. In large bowl, whisk together egg, yeast and milk mixtures, lemon rind and almond extract. Beat in 1 cup of the flour. Stir in enough of the remaining flour, 1/2 cup at a time, to make soft sticky dough. Turn out dough onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and springy but still soft. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-- Free place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough; knead in raisins and almonds. Shape into 14- x 5-inch rectangle. Using sharp knife, cut into 3 equal strips. On greased baking sheet, braid strips, tucking ends under. Cover and let rise until doubled in bulk, about 30 minutes. TOPPING: Beat egg with 1 tablespoon water; brush over braid. Bake in centre of 375°F for 25 to 30 minutes or until golden brown and bottom sounds hollow when tapped. Let cool completely on rack. (Make-ahead: Wrap in plastic wrap, then overwrap with heavy-duty foil. - Freeze in airtight container for up to 2 weeks; let thaw completely at room temperature.) In small bowl, whisk icing sugar with lemon juice. Drizzle generously over loaf. Sprinkle with almonds. VARIATION Bread Machine Braided Almond Loaf (for dough only): Use only 3 cups flour. Into pan of 1 1/2-to 2-Ib (machine, add (in order) water, milk, egg, melted butter, sugar, salt, almond extract, lemon rind, flour and yeast. Choose dough setting. After first kneading, add raisins and almonds. Shape, bake and glaze as in recipe above. Makes 1 loaf, about 12 slices.

Contributor: Canadian Living - December, 1999

Yield: 1 loaf,

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