Almond Crusted Flat Bread Recipe
This almond crusted flat bread recipe has got everything to 'wow' you! Treat your near and dear ones with this amazing almond crusted flat bread as a side dish . It is always prepared with nuts as the most essential ingredient. Note this almond crusted flat bread, otherwise you might regret your decision later.
Ingredients
1 package active dry yeast
1/4 cup warm water (about 110°)
3/4 cup butter or margarine, at room temperature
3/4 cup sugar
1/3 cup milk
1/2 teaspoon salt
1 tablespoon each grated orange peel and anise seed
4 eggs
1 egg yolk
4 3/4 to 5 cups all-purpose flour, unsifted
1 cup raisins
1 cup diced candied orange peel
1 egg white beaten with 1 tablespoon water
About 7 ounces almond paste
1 cup sliced almonds
Powdered sugar
Directions
In large bowl of an electric mixer, dissolve yeast in water.
Add butter, sugar, milk, salt, grated orange peel, anise seed, eggs, and egg yolk.
Mix to blend well.
With electric mixer on medium speed, gradually add 2 cups of the flour and beat for 10 minutes.
Mix in 1 cup of the remaining flour with mixer at low speed, or with a wooden spoon, until thoroughly moistened.
Then stir in 1 3/4 cups of the remaining flour with a spoon (or heavy-duty mixer), moistening thoroughly (do not knead).
Cover bowl and let dough rise in a warm place until doubled (1 1/2 to 2 hours).
Beat to release air, then turn out on a well-floured board.
Knead until smooth and satiny (about 10 minutes), adding as little flour as possible.
Flatten dough and place raisins and candied orange peel on top.
Fold dough over and knead lightly just until fruit is well distributed.
Divide dough into 2 equal parts and shape each into a ball.
Place each on a well-greased baking sheet and pat into a flat round about 9 inches in diameter.
Cover lightly and set in a warm place until puffy-looking (40 to 45 minutes).
Brush with egg white mixture.
Crumble almond paste into about 1/2-inch chunks and sprinkle half over each round; then sprinkle half of the almonds over each.
Press lightly into dough.
Place pans on middle rack of a 350° oven (or stagger pans on 2 racks closest to middle of oven; racks should be at least 4 inches apart) and bake for about 30 minutes or until bread is richly browned.
With a spatula, transfer breads to racks to cool.
Add butter, sugar, milk, salt, grated orange peel, anise seed, eggs, and egg yolk.
Mix to blend well.
With electric mixer on medium speed, gradually add 2 cups of the flour and beat for 10 minutes.
Mix in 1 cup of the remaining flour with mixer at low speed, or with a wooden spoon, until thoroughly moistened.
Then stir in 1 3/4 cups of the remaining flour with a spoon (or heavy-duty mixer), moistening thoroughly (do not knead).
Cover bowl and let dough rise in a warm place until doubled (1 1/2 to 2 hours).
Beat to release air, then turn out on a well-floured board.
Knead until smooth and satiny (about 10 minutes), adding as little flour as possible.
Flatten dough and place raisins and candied orange peel on top.
Fold dough over and knead lightly just until fruit is well distributed.
Divide dough into 2 equal parts and shape each into a ball.
Place each on a well-greased baking sheet and pat into a flat round about 9 inches in diameter.
Cover lightly and set in a warm place until puffy-looking (40 to 45 minutes).
Brush with egg white mixture.
Crumble almond paste into about 1/2-inch chunks and sprinkle half over each round; then sprinkle half of the almonds over each.
Press lightly into dough.
Place pans on middle rack of a 350° oven (or stagger pans on 2 racks closest to middle of oven; racks should be at least 4 inches apart) and bake for about 30 minutes or until bread is richly browned.
With a spatula, transfer breads to racks to cool.
