Almond Breakfast Bread

Heat milk until steaming hot (180 degrees F), and add cold water. Cool liquids to 130 degrees F.

In a large bowl, mix together 2 cups bread flour, sugar and fast-rising yeast. Stir in the milk and water mixture and beat by hand or with an electric mixer for 3 minutes. Add almond paste, margarine, almond extract, salt and 1 1/2 cups bread flour. Continue mixing until the dough forms a ball. The lumps of almond paste will work into the dough as it is kneaded.

Knead by hand or with dough hooks, adding the last 1/2 cup bread flour as you knead. Knead for 5 to 8 minutes. Place dough in a greased bowl or plastic bag sprayed with nonstick cooking spray, turning dough to grease surface. Seal or cover and let rest 10 minutes. Punch and knead into a smooth ball. Let dough rest 5 minutes.

Grease or spray-treat one large loaf pan or two 8 1/2-inch loaf pans. Shape dough and place in pan or pans. Cover with plastic wrap treated with nonstick spray. Let rise in a warm (100 degrees F) place until doubled in size.

Bake at 350 degrees F for 25 to 30 minutes for small loaves, 35 to 40 minutes for a large loaf, or until golden brown. Remove from pan or pans and cool before glazing or slicing.

Note: You may also bake one large round loaf or two small round loaves on a large greased or spray-treated baking sheet. Allow plenty of room for the dough to double in size. Before baking, use a small serrated knife to cut a small X in the top of each round loaf.

Glaze: In a medium bowl, mix powdered sugar, milk and almond extract. Drizzle or spread over loaf. Top with sliced or toasted almonds.