Mandelbrot-Almond-Bread_1

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Servings: 18 Difficulty: Advanced
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Middle-Eastern-style hearty and homemade bread that brings home-style flavor to your table
Mandelbrot - (Almond Bread recipe image
Mandelbrot - (Almond Bread recipe image
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Mandelbrot-Almond-Bread_1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 32.7

Description

This Middle-Eastern bread features c Flour, Sugar 1 teaspoon Baking Powder, Vegetable Oil 1/3 c Blanched Almonds, chopped, Vanilla Extract 2 teaspoon Ground Cinnamon. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Beat the eggs and sugar together until thick.
  2. Add the oil and vanilla and mix well.
  3. Stir in the flour, baking powder and almonds.
  4. Pour the batter into a lightly-oiled and floured 9- by 5- by 3-inch loaf pan just to
  5. cover the bottom of the pan.
  6. Sprinkle on the cinnamon.
  7. Add another layer of batter and cinnamon.
  8. Continue until all the batter and cinnamon are used.
  9. Bake in a 350-degree oven for 20 to 25 minutes, or until golden brown.
  10. Bread will be dense.
  11. Remove from the pan and cool on a wire rack.
  12. Cut into 1/2-inch slices when ready to serve.
  13. Place each slice on a lightly-oiled baking sheet and toast in a 400-degree oven for 5 to 6 minutes.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 32.7kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 4.5g2%
Dietary Fiber 0.0g0%
Sugars 4.4g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, baking, blanched, bread, chopped, cinnamon, extract, flour, ground, mandelbrot, middle-eastern, oil, powder, sugar, teaspoon, title, vanilla, vegan, vegetable
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