Italian Almond Bread Food

LOW-CARB ALMOND FLOUR BREAD RECIPE

Steps:

• Place all the dry ingredients in a mixing bowl.
• Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
• Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.

ALMOND BREAD

Steps:

• Beat egg whites until very stiff.
• Gradually add sugar and beat until of meringue consistency.
• Fold in flour and whole almonds.
• Put in lightly greased, lined loaf tin.
• Bake in a 325 degrees oven for 40 to 50 minutes.
• Leave in tin until completely cold.
• Take out of tin and wrap in foil and store in refrigerator for one or two days.
• With a very sharp knife cut loaf into wafer thin slices.
• Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
• Will keep for 3 or 4 months.

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

ITALIAN ALMOND BREAD

Steps:

• Using 2 cups warm water dissolve yeast in a large mixing bowl.
• Add all ingredients, except flour and almonds. Mix well.
• Add 3 cups flour and beat till smooth.
• Add almonds and enough additional flour till dough is easy to handle.
• On a lightly floured board, knead bread till smooth.
• Place in a greased bowl then turn 180 degrees to where the greased side is up, cover and let stand in a warm place.
• When bread dough has risen and doubled in size (50-60 minutes), punch down and divide in half.
• Form each half into a loaf and place each into greased bread pans. Let dough rise till doubled in size.
• Bake at 350 degrees in a pre-heated oven for 40-45 minutes. Baking times may vary. To test, tap top of bread with finger. It should make a hollow sound. The loaves should look shiny and golden brown.
• Remove from pans and brush with warm butter.