J
Jumkie31
Guest
Ingredients
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. Frontier Lemon Peel Granules
1 tsp. Frontier Cardamom Seed Ground
1/2 cup finely chopped almonds
1/4 tsp. raisins
Instructions
Directions: 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 Frontier 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°F.. Bake for 10 minutes, reduce oven temperature to temperature 350°F, 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.
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. Frontier Lemon Peel Granules
1 tsp. Frontier Cardamom Seed Ground
1/2 cup finely chopped almonds
1/4 tsp. raisins
Instructions
Directions: 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 Frontier 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°F.. Bake for 10 minutes, reduce oven temperature to temperature 350°F, 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.