Bread machine hazlenut-amaretto loaf

1 Servings

Ingredients

Quantity Ingredient
2 cups Bread flour
⅔ cup Milk
½ cup Toasted chopped hazelnuts
1 Egg
2 tablespoons Sugar
2 tablespoons Margarine or butter
4 teaspoons Amaretto or hazelnut liqueur
¾ teaspoon Active dry yeast
½ teaspoon Salt
1 Recipe Amaretto Glaze
Toasted chopped hazlenuts or
Almonds (optional)
½ cup Sifted powdered sugar
1 tablespoon Amaretto or hazelnut
Liqueur
*OR*
1 tablespoon Almond extract
1 To 2 tablespoons milk *IF
NEEDED

Directions

1-POUND LOAF

AMARETTO GLAZE

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 ⅓ 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

Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@... (Serge Cyr) on Aug 14, 1997

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