Serves: 2
Total Calories: 2,369
* Place first four ingredients in a saucepan and bring to a boil. Cook until thickened, about 3 to 4 minutes. Stir in almonds and remove from heat. Spread over bread while topping is still warm. In a small saucepan, blend milk, 2/3 cup sugar and butter or margarine bring to just below boiling and remove from heat. Cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in warm water let set until foamy, 5 to 10 minutes. In a large mixing bowl, blend milk and yeast mixtures. Beat in eggs, lemon rind and juice, cardamom and salt. Stir in 2 cups flour and beat for 2 minutes. Stir in 3 cups flour to form a stiff dough. On a lightly-floured surface knead in 1/2 to 1 cup flour continue to knead until smooth and elastic, about 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Grease two 9-inch round baking pans set aside. Punch down dough divide in half and form each half into a ball pat into a flat round in each pan. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes. Bake in a preheated 350° F oven for 30 minutes. Remove from oven and spread tops evenly with warm topping. Return to oven and leave long enough to set topping, about 5 minutes. Cool in pans for 5 minutes remove from pans and cool on wire racks. Serve warm or at room temperature.
This Portuguese Nut Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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