Almond Twirl Bread

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3 3/4-4 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1 cup milk
• 1/3 cup granulated sugar
• 1/3 cup margarine or 1/3 cup butter
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 -2 teaspoon milk
• 1/4 cup almonds, sliced and toasted
• 1/3 cup granulated sugar
• 2 tablespoons margarine or 2 tablespoons butter
• 1/2 cup almonds, ground

Recipe

• 1 in a large mixing bowl combine 2 cups of the flour and the yeast. in a small saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 degree f to 130 degree f) and margarine almost melts. add to dry mixture in mixing bowl; add eggs. beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. beat on high speed for 3 minutes. using a wooden spoon, stir in as much of the remaining flour as you can.
• 2 turn the dough out onto a lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). shape dough into a ball. place dough in a lightly greased bowl, turning once to grease surface of dough. cover; let rise in a warm place until double in size (about 1 hour).
• 3 punch dough down. turn dough out onto a lightly floured surface. cover; let rest 10 minutes. meanwhile, lightly grease a large baking sheet.
• 4 in a small mixing bowl beat sugar and margarine or butter with an electric mixer on medium speed until well combined. stir in ground almonds.
• 5 roll dough to an 18x12-inch rectangle. sprinkle with almond filling. roll up, jelly-roll style, starting from a long side. seal seam. place seam side down, on prepared baking sheet. shape into a ring; press ends together to seal. using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. gently turn each section slightly to a side. cover and let rise in warm place until nearly double in size (about 30 minutes).
• 6 bake in a 350 degree f oven for 20 to 25 minutes or until bread sounds hollow when lightly tapped. transfer to a wire rack and let cool.
• 7 for icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 1 to 2 teaspoons milk to make of drizzling consistency. drizzle over bread. top with sliced almonds.