Almond Tea Bread Food

ALMOND TEA BREAD

Steps:

• In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

LEMON ALMOND TEA BREAD

Steps:

• 1. Preheat oven to 325'F. Prepare 2 loaf pans. (I sprayed mine with Pam)
• 2. Combine the butter and 1 cup sugar; blend well. Beat in eggs, one at a time. Add almond extract.
• 3. Sift together dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts.
• 4. Turn into greased loaf pans (aluminum or glass). Bake in slow oven 325'F. for 30-35 minutes or until toothpick inserted in the middle comes out clean. (If it isn't done in 35 minutes, just add 2 minutes at a time. My loaves today took 37 minutes total.)
• 5. Mix 6 Tbsp. of lemon juice and 1/2 -3/4 cup confectioners sugar. Immediately spoon over hot loaf in pan. Cool 10 minutes, then remove from pan. Cool on rack. Do not cut until completely cooled. Makes 2 loaves

ALMOND TEA BREAD

Steps:

• For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
• Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
• Preheat oven to 375*
• Grease 2 large baking sheets.
• Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
• Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
• Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4" wide down the 12" side of dough.
• Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
• Bake at 375* for 22-25 minutes or light golden brown.
• Brush loaves with remaining 2 tbls melted margarine.
• Remove to cooling rack.
• Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.

MATCHA BREAD

Steps:

• Preheat oven to 375°F and grease a 9x5 or similar sized loaf pan with baking spray.
• Combine the flours, salt, baking powder, baking sida and matcha powder in a large bowl and whisk together.
• Warm the milk to a simmer then remove from heat, place the bag of green tea in the milk and steep for 3-4 minutes.
• While the milk steeps, whisk together the melted coconut oil, eggs and stevia in a small bowl.
• Add the milk, vanilla and almond extract to the bowl with the egg mixture and whisk until well combined.
• Pour the wet mixture into the large bowl with the flours and stir until combined.
• Fold in the sliced almonds then transfer the batter to the greased loaf pan.
• Top with additional sliced almonds if desired and bake for about 40 minutes until center is set (test with a toothpick to see if it comes out clean) and edges start to turn golden brown.
• Remove from oven, place the loaf pan on a cooling rack until cool enough to handle. Remove the bread from the pan and cool fully on rack before slicing.

ALMOND FLOUR BREAD RECIPE

Steps:

• Preheat the oven to 350°F.
• Grease a 9×5 loaf pan. You can use parchment paper if you like.
• In a food processor, combine the dry ingredients.
• Pulse them until well combined-about 10 pulses.
• Add the wet ingredients and mix until well combined-about 20 seconds. Remember to scrape down the edges.
• Add the optional fresh herbs.
• Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn't roll into a ball.
• Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
• Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
• Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.