Cherry Almond Coffee Bread
3-1/2 to 4 cups all purpose flour
1 packaghe quick rising active dry yeast
1 cup milk
1/3 cup margarine or butter
1/4 cup sugar
2/3 cup cherry preserves
3 tablespoons chopped almonds
Confectioner's Icing (below)
2 tablespoons toasted sliced almonds
Stir together 1-01/2 cups of the flour and the yeast in a large mixer bowl. In a medium saucepan heat milk, 1/3 cup margarine or butter, sugar, and 1/2 teaspoon salt till warm (120 degrees F. to 130 degrees F.) and margarine almost melts, stirring constantly. Add to flour mixture, add egg. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl constantly. Beat with mixer on high speed 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes toatl). Divide dough in half; shape into two balls. Cover and let rest 10 minutes. On lightly floured surface roll one portion of dough into 16 x 8 inch rectangle.
Combine preserves, 3 tablespoons margarine, and chopped almonds. Spread dough with half the mixture. Roll up jelly-roll style, beginning with a long side. Seal edge. Using a sharp knife cut the roll of dough in half lengthwise.
Beginning in the center of a greased 9 x 21-1/2 inch round baking pan, loosely coil one strip of dough, cut side up. Loosely coil second strip of dough around first strip. In another pan, repeat with remaining dough and remaining cherry mixture.
Cover and let rise in a a warm place till double (20 to 30 minutes).
Bake in a 350 degree F. oven about 30 minutes or till lightly browned. (If necessary, cover loosely with foil the last 10 to 15 minutes to prevent overbrowning.) Cool on wire rack. Drizzle each bread with Confectioner's Icing; sprinkle with sliced almonds.
Makes 2 coffee breads CONFECTIONER'S ICING
In a small bowl beat 1 cup sifted powdered sugar, 1 tablespoon margarine or butter, and 1/4 teaspoon vanilla till combined. Beat in enough milk (about 3 teaspoons) to make of drizzling consistency.