Amaretto Bread Bread Machine Recipes

AMARETTO HAZELNUT BREAD

Steps:

• BREAD DIRECTIONS: Add milk, the nuts, egg, sugar, margarine or butter, liqueur, salt, flour, and yeast to the bread machine according to the manufacturer' s directions.
• Bake and cool as directed. When bread is cool, drizzle with Amaretto Glaze. Makes a 1 pound loaf.
• AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or hazelnut liqueur or almond extract. If needed, add 1 to 2 teaspoons milk to make of drizzling consistency.

AMARETTO BREAD (BREAD MACHINE)

Steps:

• To make the Almond Confectioner's Sugar: place the nuts in the workbowl of a food processor with half of the confectioner's sugar; process until finely ground and fluffy.
• Add the rest of the sugar and process until a fine powder is created; use for dusting holiday breads and sweet rolls; you will need 1/4 cup for this recipe.
• Preheat the oven to 350°; coarsely chop the almonds and spread them evenly on a clean baking sheet.
• Bake until lightly toasted, about 5-7 minutes; remove from the oven and let cool.
• Place the ingredients, except the almonds, in the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the machine beeps, or between knead 1 and knead 2, add the almonds.
• Touch and press the dough with your fingers; it should be soft and pliable.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature; then dust with Almond Confectioner's Sugar before slicing.

HAZELNUT-AMARETTO LOAF (BREAD MACHINE)

Steps:

• According to the manufacturer's directions add the flour, milk, nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to a bread machine pan, .
• Bake and cool as directed.
• Drizzle cooled bread with Amaretto Glaze. If desired, top with additional nuts. Makes 1 - 1-1/2 pound loaf (24 servings).
• Amaretto Glaze: In a small bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon amaretto or hazelnut liqueur or 1/2 teaspoon almond extract, and enough milk (1 to 2 teaspoons) to make a glaze consistency.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AMARETTO BREAD PUDDING

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.