ALMOND TEA BREAD RECIPES

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.

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.