Almond-Filled Bread

• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 1 teaspoon sugar
• 1/2 cup warm milk (110F, 45C)
• 1/4 cup butter, melted and cooled
• 1/2 teaspoon salt
• 1 egg, beaten
• 2 1/3 cups all-purpose flour
• Glaze:
• 1 egg yolk
• 1 tablespoon milk
• Filling:
• 3/4 cup finely ground blanched almond
• 1/3 cup sugar
• 1 egg white, beaten
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 1/4 cup chopped candied red cherries (optional)
• 2 tablespoons raisins
• Icing:
• 1 cup powdered sugar, sifted
• 1 -2 tablespoon hot water
• For decoration:
• 1 -2 tablespoon toasted slivered almonds
• candied red cherries, quartered

1. In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
2. Let stand 5-10 minutes or until foamy.
3. Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
4. Stir in 2 cups flour until combined.
5. Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
6. On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
7. Knead 8-10 minutes or until smooth and elastic.
8. Clean and grease bowl.
9. Place dough in greased bowl, turning to coat all sides.
10. Cover with a lightly damp towel.
11. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
12. To make filling, in a small bowl, blend ground almonds and sugar.
13. Stir in egg white, milk and almond extract until thoroughly blended.
14. Set aside.
15. Grease a 9" x 5" loaf pan.
16. Punch down dough.
17. On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
18. Spread almond mixture over dough to within 1/2 inch of edge.
19. Sprinkle chopped cherries and raisins over almond mixture.
20. Roll, jelly-roll style, starting at 1 short end.
21. Pinch ends to seal.
22. Place filled loaf, seam-side down, in greased pan.
23. Cover with a dry towel; let rise until doubled in bulk.
24. Preheat oven to 375degrees.
25. Beat egg with milk to make glaze.
26. Brush top of loaf with egg-yolk glaze.
27. Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
28. Remove from pan; cool on a wire rack.
29. To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
30. Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
31. Let stand until icing is set.

active dry yeast, sugar, sugar, warm milk, butter, salt, egg, flour, egg yolk, milk, filling, ground blanched almond, sugar, egg, milk, almond extract, candied red cherries, raisins, icing, powdered sugar, water, almonds, candied red cherries

Taken from www.food.com/recipe/almond-filled-bread-8501 (may not work)