Amaretto Almond Batter Bread Recipe

Step by Step Method

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.