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Almond Breakfast Bread
Recipe courtesy North Dakota Wheat Commission

Recipes makes a 2-pound loaf.

1½ cups nonfat milk
4 cups bread flour
1 tablespoon wheat gluten
¼ cup almond paste, cut into small pieces
2 tablespoons sugar
1¾ teaspoons salt
2 tablespoons margarine
1 tablespoon almond extract
2 teaspoons active dry yeast

1 cup confectioners’ sugar
½ teaspoon almond extract
2 to 3 tablespoons milk
Sliced almonds

Place ingredients in baking pan in order suggested by your bread machine’s instruction manual. Let loaf cool. Prepare the glaze in a small bowl by mixing sugar with almond extract. Add milk as needed for desired consistency; beat until smooth. Spoon glaze over bread, letting some drip down the sides. Top with sliced almonds.

Nutritional Information
With 12 slices, each provides approximately: 208 calories, 6.4 g protein, 38 g carbohydrates, 3 g fat, 2.2 g fiber, 0.55 mg cholesterol, 2.2 g iron, 346 mg sodium.