Almond Bread

Directions

1. 1
   Combine 1/3 cup (3 oz.) almond paste with 1/3 cup finely chopped and toasted almonds with skin. Add 1 egg white and 1 teaspoon grated lemon peel. Beat with fork until well blended.
2. 2
   With spoon, stir in enough remaining flour to make stiff dough. Knead on lightly floured surface until smooth and elastic about 5 minutes. Cover, let rise in warm draft free place until doubled in size, about 1 1/2 hours. For fast-rising yeast, cover kneaded dough; let rest on floured surface 20 minutes. Proceed with recipe.
3. 3
   Punch dough. Divide dough into 3 equal pieces. Roll each to 24x4 inch rectangle. Spread 1/3 of filling over each rectangle to within 1/2 inch of edges. Starting at long side, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Braid rope. Place in greased 10-inch tube pan and pinch ends to join. Cover, let rise until doubled in size about 30 minutes. Lightly beat remaining egg with 1 tablespoon water. Brush this on the bread. Bake at 350 degrees for 35 to 40 minutes. Cool on wire rack.