This recipe is created by www.bakersandfakers.nl blogger Emmilou Green.
- 500 gr. Roley’s Farmer Breadmix
- 400 ml. luke warm milk (or a vegetable substitute)
- 50 gr. butter (or a vegetable substitute)
- 2 tl. honey
- 1 tl. salt
- 7 gr. yeast
- 2 eggs (or a egg substitute)
- Raisins or cranberry’s
- Almond paste
Stap 1: Mix the melk and butter, the honey and salt until you get a lively mass. Add 1 egg. Add the other egg tot the almond paste.
Stap 2: Use the steps to add the Roley's Breadmix to your dough. Finish by sprenkling the yeast.
Stap 3: Spring the rains and cranberry's in water. Thoroughly rinse them afterwards.
Stap 4: Let the dough rise for a hour.
Stap 5: Add the raisins and cranberry's to the dough and knead. Add the almond paste and knead further, but make sure the almond past stays in the middle of the dough.
Stap 6: Place the bread in a preheated oven on 225 degrees for 40 min. After the 40 min. spread a mix of melted butter and almond shavings on the bread to ensure the almonds shavigns won't burn. Place it back in the oven for 10 min. Take it out of the oven and let it cool off.