Monthly Archives: April 2010

Almond Swirl Bread

This bread’s crust turned out absolutely amazing, best crust I have ever had.  The crust is crunchy while the inside of the bread is soft and moist.  Luke is requesting this bread as part of  his lunch going forward.


  • Active Dry Yeast: 1 packet or 1 tbsp
  • Sugar: 1 tbsp and 1/3 cup
  • Warm water: 1/4 cup
  • Eggs: 3
  • Salt: 1 tsp
  • All purpose flour: 2 cups
  • Milk: 1/2 cup
  • Apple sauce: 2 tbsp
  • Vital Wheat gluten: 1 tbsp


  • Almond paste: 1/2 cup
  • Brown sugar: 1/3 cup
  • Apple sauce: 1/4 cup


  • Chopped sliced almonds: 1/3 cup
  • Brown sugar: 1/3 cup
  • Egg white: 1


  • Mix yeast, warm water, and 1 tbsp of sugar together and let it sit
  • Warm the milk and mix in eggs, apple sauce, salt, and the rest of the sugar
  • Add mixture to the yeast
  • Stir in flour half cup at a time to create a dough
  • Knead the dough for about 10 min until elastic, smooth, and no longer sticky
  • Let the dough rise in a warm place until double in size
  • Punch the dough dough and roll out in a 1/4 inch rectangle
  • Spread the filling evenly on the dough and roll the dough from the short side of the rectangle
  • Place the dough in a bread loaf pan and let it rise until double in size
  • Brush the dough with egg white and then sprinkle the chopped almonds and brown sugar
  • Bake at 350 degrees with a foil tent for 45 min, remove the tent and bake for another 10 min