European Sweet Breakfast Bread

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European Sweet Breakfast Bread

 

1 1/2 tsps. active dry yeast

1/2 cup warm milk, or soy substitute

2 cups organic unbleached all purpose flour

2 tbsps. whole blanched almonds

1/2 cup butter, or soy margarine, softened

1/3 cup honey

2 eggs, or egg substitute

2 tsps. lemon peel

1 tsp. cardamom, ground

1/2 cup finely chopped almonds

1/4 tsp. raisins

 

In a meduim-size bowl dissolve yeast in warm milk, stir in 1/2 cup flour until

smooth. Let rise in a warm place until bubbly and doubled in size, 1 to 1 and

1/2 hours.

Generously butter a 10 inch bread pan. Arrange whole almonds in an attractive

pattern on the bottom. Beat butter and honey in a large bowl. Add eggs one at a

time, beating well after each addition. Stir down yeast mixture. Mix with

butter-egg mixture then, add spices, and 1 cup of flour, chopped almonds and

raisins.

Stir with a wooden spoon until well blended. Knead in remaining flour, and place

in prepared pan. Cover with wax paper and a clean towel and let rise until

doubled in size, 1 to 1 1/2 hours. Preheat oven to temperature 400 degrees.

Bake for 10 minutes, reduce oven temperature to temperature 350 degrees, and

continue baking 40 minutes longer, or until nicely browned and a wooden pick

comes out clean. (If loaf browns too quickly, cover loosely with a square of

foil.) Leave in pan for 3 minutes, then invert onto a wire rack, Cool

completely.

Serves 6.

 

 

 

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