Amaretto Almond Batter Bread

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"I have no idea where I got this recipe, but it sounds yummy."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (148.5 g)
  • Calories 413.8
  • Total Fat - 16.3 g
  • Saturated Fat - 5 g
  • Cholesterol - 51.6 mg
  • Sodium - 228.8 mg
  • Total Carbohydrate - 59 g
  • Dietary Fiber - 7.8 g
  • Sugars - 20.3 g
  • Protein - 11.5 g
  • Calcium - 94.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl, combine the raisins and liqueur. Cover with plastic wrap. Microwave on high for 30 seconds; let stand, covered, for 10 minutes. Or combine the raisins and liqueur in a small saucepan. Bring liquid to a boil. Remove from heat; cover and let stand for 15 minutes.

Step 2

In a 1-cup glass measuring cup, dissolve the yeast and 1 teaspoon sugar in a warm water. Let proof until foamy, about 5 minutes.

Step 3

Turn mixture into either a food-processor work-bowl fitted with the plastic blade or the large bowl of an electric mixer.

Step 4

Add the milk, butter, honey, eggs, salt, vanilla, lemon zest, and 2 1/2 cups of the flour.

Step 5

*If Using Food Processor Method:* Process for 2 minutes. Turn batter into a large bowl. Sir in 1 cup of the almonds, the raisins and liqueur, and enough remaining flour to make a stiff batter.

Step 6

*If Using Electric Mixer or Manual Method*: Use electric mixer fitted with beater to beat at medium speed for 4 minutes (or beat 400 vigorous strokes by hand). Stir in 1 cup of the almonds, the raisins and liqueur, and enough remaining flour to make a stiff batter.

Step 7

Cover bowl with a slightly damp towel; set in a warm draft-free place. Let rise until doubled in bulk, about 1 1/2 hours (about 1 hour for quick-rising yeast).

Step 8

Generously grease two 8 x 4-inch loaf pans. Sprinkle bottom and sides of pans with 1/2 cup almonds.

Step 9

Stir batter down; divide equally between the 2 pans.

Step 10

Butter your fingers and a 12-inch square of wax paper.

Step 11

Smooth top of batter with your buttered fingers. Sprinkle tops of loaves with the remaining 1/2 cup of almonds, pressing lightly into the surface . Sprinkle each loaf with 1 tablespoon sugar. Cover with buttered wax paper.

Step 12

Let rise in a warm draft-free place until doubled in bulk, about 1 hour (40 minutes for quick-rising yeast).

Step 13

Preheat over to 350-degrees F.

Step 14

Bake 40-45 minutes, or until bread sounds hollow when tapped on the bottom.

Step 15

Remove loaves from pans and cool on racks. Bread may be sliced and eaten as soon as cool.

Step 16

Wrap tightly and store leftovers at room temperature for up to 1 week. Or double-wrap and freeze for up to 3 months.

Tips & Variations


No special items needed.

Related

Marramamba

I needed to use up my amaretto and golden syrup so this was perfect. The house smelt wonderful while cooking it and tasted the same

review by:
(28 Aug 2020)