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Amaretto Almond Batter Bread

Here's how you make Amaretto Almond Batter Bread
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  • Servings: 12
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 cup raisins (golden)
  • 1/3 cup liqueur (Amaretto or other almond-flavored liqueur)
  • 2 packages (1/4 ounce) active dry yeast (or quick-rising yeast 2 scant tablespoons)
  • 1 teaspoon sugar
  • 2 tablespoons sugar
  • 1/2 cup water, warm (110-degrees F)
  • 2/3 cup milk, at room temperature
  • 6 tablespoons butter, melted
  • 1/2 cup golden syrup ( milk honey or Lyle's Golden Syrup)
  • 2 large eggs (at room temperature)
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 tablespoons finely grated lemon zest (1 large lemon)
  • 4 1/4 to 4 3/4 cups bread flour (or all-purpose flour)
  • 2 cups toasted finely chopped almonds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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