Ingredients: 2 cup Bread flour 1/4 cup Water 1/4 cup Sugar 1 Egg, or ? cup egg sub. 1/4 tsp Salt 1 1/2 tsp Act. dry yeast 1/4 cup Margarine ALMOND FILLING -Combine 8 oz Cream cheese, softened . -I prefer 4 oz 1/8 cup Sugar, and 2 tbsp Almond Extract
Directions:1 Make on dough cycle and remove to greased bowl. 2 Rest in refrigerater 30 min. knead breifly on floured board and roll into 15x10 in. rectangle. 3 Spread filling leaving ? inch border on all sides. 4 Starting long side, roll into jellyroll and tuck and seal ends. 5 Seal long seam and place on greased baking sheet, shaping into horseshoe. 6 Cut slits with scissors through top of dough at 2 inch intervals. 7 Cover and let rise in warm place till double in bulk, about 45 minutes. 8 Brush top with beaten egg or egg sub. 9 And bke in preheated oven 375 ?F for 15 to 20 min. till>>>>>> golden. 10 Cool slightly and drizzle with powdered sugar glaze. 11 Almond filling: combine in small bowl and mix to spreading consistency. 12 You may add more extract and sugar to taste. 13 Also you may use 1 t. milk or more to thin depending on type of cream cheese. 14 For a really festive one add candied cherries in slits and sprinkle with sliced almonds before baking |