Honey And Almond Bread

Serves: Makes 1 loaf

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Ingredients

Dough

½ cup orange juice
1 cup water
¼ cup sheer honey
1 tsp salt
2 tblsp butter, softened
4 cups breadmaking flour
3 tsp Surebake yeast

Filling

½ cup chopped glace fruit
70 gram packet sliced or slivered almonds, toasted
2 tblsp sheer or mellow honey
1 tblsp brandy
grated rind 1 orange or lemon
1 tblsp choped fresh rosemary
A pot of coffee accompanied by thick slices of this sweet, honey-perfumed bread, served fresh from the oven, makes a weekend brunch extra special. I make it in my bread machine, setting it on "timer" the night before so the dough is ready for me to roll out, fill and rest first thing in the morning. Then I pop it in the oven for morning tea.


Method

If using a breadmaker

1.  Place dough ingredients in the machine in the order listed above. Set the machine to "dough".

2.  Mix together all the filling ingredients and set aside.

3.  Once the dough is ready, remove from the machine and turn out on to a lightly floured board. Gently deflate (do not knead at this stage as this knocks out all the air bubbles). Roll out the dough to 20cm by 35-40cm. Spread or dot the filling over the dough, leaving clear a 1cm edge all the way round. Roll up the dough from the shorter side, like a Swiss roll.

4.  Place the dough, join-side up in a well-oiled, baking paper-lined loaf tin or similar. Cover and leave in a warm kitchen for 45 minutes. Brush with egg glaze (see Cook's Tips).

5.  Place in a 200ºC oven, reduce immediately to 180ºC and bake for 40 minutes or until the loaf sounds hollow when tapped underneath. Transfer to a cake rack to cool and serve warm in thick slices with honey butter (see Cook's Tips).

If making the dough by hand

1.  Sprinkle the yeast into the water, stir and set aside until it begins to froth. Stir in the orange juice, honey and butter. Sift the flour and salt into a large bowl and make a well in the centre. Pour in the liquid ingredients and mix to form a soft dough.

2.  Turn out on to a floured board and knead well for 12-15 minutes or until the dough is soft and pliable (I turn on the timer because 12-15 minutes can seem a long time when your arms get tired). Once kneaded, turn into a clean, well-greased bowl and cover. Set aside in a warm place to rise until it has doubled in bulk. This may take 1-1½ hours depending on the warmth of your kitchen. The slower the dough rises, the better the flavour and texture. Continue the method at step 3.


Cooks Tips

To make the egg glaze for this loaf, beat 1 egg yolk with a dash of water and a pinch of salt. Or just glaze with milk.
For honey butter, blend together equal quantities of softened butter and sheer or mellow honey. Serve at room temperature.