Brioche (Almond Paste Bread or Marzipan Bread)
1 package dry yeast
Pinch of salt
1/4 cup warm water
1 cup granulated sugar
1/2 cup butter or margarine
3/4 cup granulated sugar
1/2 cup warm water
3 1/2 cups all-purpose flour
1 cup almond paste
1/2 teaspoon almond extract
1/2 cup fine chopped roasted almonds
1 tablespoon granulated sugar
Cream butter with one quarter cup sugar and salt; dissolve yeast in warm water. Add a pinch of sugar; let stand until bubbly.
Add milk, yeast, eggs and flour to creamed mixture; mix well. Cover and let rise in warm place for 2 hours or until mixture doubles.
Meanwhile, combine almond paste and almond extract and remaining 1/2 cup of sugar; set aside.
Generously butter 1/8 cup tube mold; sprinkle with chopped almonds and 1 tablespoon sugar.
Stir dough down and place 1/3 into prepared mold, building up around tube.
Sprinkle with 1/2 of almond mixture.
Repeat, ending with dough.
Seal edges of dough to pans with floured hands.
Bake at 400 degrees F for 40 minutes. Remove from pan; cool.
Makes one coffee cake.
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