Garden and Almond Bread

Zinnia

Edamame

I just love my tomatoes!

I am growing lots of heirlooms this year.

The peaches will be ready any day now. Time to get out the squirrel bat and bird swatter!!!

The first nasturtium bloom.

I baked almond bread this morning. I started with the flour....

Then added the yeast...

Salt

Butter

Eggs

Water

Sugar

Vanilla

Mix to a soft dough consistency

And place in a bowl to rise.

While the dough is rising I put almonds and sugar in a food processor and processed to a fine consistency.

I then add water and almond extract to this mixture.


I like Penzey's almond extract the best.


Spread flour on counter top



Place the dough on the counter top


And roll out to a 14 x 20 inch rectangle.


Spread with the almond mixture.


Then roll into a log.


Form into a circle and place in the oven to proof. After it proofs bake in a 375 degree oven for 40-45 minutes.


Mmmmmmm........

Frost with a simple confectioners sugar icing.

Pour some coffee!
(for photography reasons I cut this sooner than I should have. It should sit for a half hour before you cut into it.)