Amaretto Bread, page 518, December 20, 2017

This is another of my “Christmas Gift” breads this year.  This recipe includes both amaretto liqueur and eggnog so it will taste, I hope, delicious and be reminiscent of the holiday season in every bite.

The note included by the author mentions that if your eggnog is thick, you may need to add another tablespoon or so to the amount listed.  I have kind of a standard commercial eggnog here, so I will be using the amount from the recipe.

The first step in the preparation of this bread is to preheat your oven to 350 degrees.  While that is heating, coarsely chop 3/4 cup (3 ounces) whole almonds.  Then, spread the almonds evenly on a clean baking sheet and bake until lightly toasted, 5-7 minutes.  Remove from the oven and allow to cool completely.

Into the bread machine pan went the following:

1 cup plus 1 tablespoon commercial eggnog

1/4 cup amaretto liqueur

2 large egg yolks

2 tablespoons unsalted butter, cut into pieces  (can substitute 2 tablespoons almond oil)

3 cups bread flour

1 tablespoon sugar

1 tablespoon gluten

1 1/4 teaspoons salt

2 1/2 teaspoons SAF yeast

Set crust for medium and use the “Basic” bread setting.  When the machine beeped indicating the cycle point between Knead 1 and Knead 2, I added the chopped, toasted almonds.

As the loaf baked, it smelled really lovely. I noted the eggnog scent more than the amaretto, though.  The finished loaf had a dark crust and nice dome shape.

amaretto

This recipe recommends a dusting of Almond Confectioners’ Sugar prior to serving.  I prepared the sugar using the following recipe, and planned to include a small container with each gift.

Place 1 cup blanched almonds in the workbowl of a food processor with 3/4 cup confectioners’ sugar.  Process until finely ground and fluffy.  Add another 1/2 cup confectioners’ sugar and process until a fine powder is created.  This created a fluffy sugar that, stored in an airtight container, will keep at room temperature for up to 1 month.

That shared, I totally forgot to include any of the Almond Sugar with the gifts, so now I have a rather large container of Almond Confectioners’ Sugar here at home that I have to figure out what to do with.

This loaf is only slightly sweet with a soft, chewy texture.  The flavor is good, but it doesn’t scream Eggnog or Amaretto.  I enjoyed it, and would make it again.

I got a couple quotes from my cousins, Cathy and Michael on this loaf.

“Delicious Toasted!”

“It is great toasted with honey and butter.”

 

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