Amaretto Almond Batter Bread

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.