recipe comes from Recipes in The Mail
and was submitted by Better Homes and Gardens.
cup orange juice
2 tablespoons margarine or butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon white sugar
1 1/2 teaspoons active dry yeast
3/4 cup almond cake and pastry filling (not
3 tablespoons chopped toasted almonds
1 teaspoon grated orange peel
orange juice, egg, margarine or butter, salt,
bread flour, sugar, and yeast to the bread machine
pan according to manufacturer's directions.
Select dough cycle. When dough cycle is complete,
remove dough from machine. Cover and let rest
for 10 minutes.
a lightly floured surface, roll dough into a
24 x 8-inch rectangle. In a small mixing bowl
stir together almond filling, almonds, and orange
peel. Spread filling over dough to within 1/2
inch of the edges.
dough loosely from a short side, making about
eight 3-inch-wide folds. (This is similar to
rolling a jelly roll, except you fold the dough
instead of rolling it.) Transfer to a lightly
greased cookie sheet. On one of the long sides,
make eleven 2-1/2-inch cuts from the edge toward
the center at about 3/4-inch intervals. Flip
every other strip of dough over to the alternate
side. Slightly twist each strip, exposing the
filling. Cover and let rise in a warm place
until nearly double (about 30 minutes).
in a 350ºF oven for 25 to 30 minutes or
until golden brown. If necessary, cover loosely
with foil during the last 5 to 10 minutes to
prevent overbrowning. Lightly brush the bread
surface with orange juice; sprinkle with sugar.
you have an insulated baking sheet, use it so
the loaf bakes through without overbrowning on