This light airy bread is not too sweet and will go well with Easter dinner. (If you want to make it sweeter, add together with eggs no more than 1/2 tsp. almond extract.) Make bread for day before serving, and if you do not finish, make it the next wonderful French toast! Share with friends: 
Time: 5 hours. 10 min. Difficulty: medium Servings: 12-14 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7 gr. (2.25 tsp) dry yeast
- 6 tbsp. flour, plus for sprinkling and kneading
- 2/3 Art. Sahara
- 1.3 tbsp. milk
- 6 tbsp. l (90 gr.) Butter, plus for lubrication
- 1 tsp fine salt
- 2 large eggs, beat slightly, plus 1 beaten egg for lubrication
- 1/3 Art. unpeeled chopped almonds
- 1 tbsp. l fine white pastry topping
Recipes with similar ingredients: premium flour, sugar, milk, butter, eggs, almonds, confetti
Recipe preparation:
- Pour 1/3 tbsp. Into the bowl of the stationary mixer. warm water (about 40 ° C). Gently stir in the yeast, 1 tbsp. l flour and 1 tbsp. l Sahara. Set aside for 5-10 minutes. until bubbles appear.
- Meanwhile, heat the milk in a small saucepan on average fire for about 6 minutes, until the edges begin to appear bubbles. Remove the saucepan from the heat and stir in the butter, remaining sugar and salt. Allow to cool for 10 minutes.
- Install the blade nozzle on the mixer, set medium-low speed and pour the milk mixture into the yeast mass. Add 2 beaten eggs. Gradually stir in the remaining flour and beat until the formation of soft dough. Increase speed to moderately high and beat for about 5 minutes until the dough leaves the sides of the bowl and gather in a ball (it will be sticky).
- Put the dough on a surface lightly sprinkled with flour, and knead for about 5 minutes, adding more flour if necessary, to a smooth elastic state. Put the dough in lightly oiled large bowl, cover and place in a warm place rise by about 1.5 hours, until it doubles.
- Cover the pan with parchment paper. Flatten the dough with your fist, transfer to a surface sprinkled with flour and cut into 3 equal parts. Gently roll each part into a 40 cm long tourniquet. Transfer the tows to the prepared pan. Blind the harnesses together from one edge, braid them with a pigtail, then gently tuck both ends down, forming a long loaf. Cover and leave rise for about 1 hour to double the dough.
- Preheat the oven to 180 ° C. Lubricate the whole loaf with the rest beaten egg. Sprinkle on top of almonds and pastry topping, in mainly along the center (when baking bread slices of almonds distributed). Bake for 50-60 minutes. until golden brown until tapping produces an empty sound. Before cool for 30 minutes by slicing
