I embellished on the original recipe by adding an almond-butter-cream glaze and toasted sliced almonds to the cooled loaf. This produced a sweet bread that resembled a giant cinnamon roll, but since the dough has so little fat that it almost qualifies as lean, it's neither as calorie-dense nor as heavy as a typical cinnamon roll. And yet it was every bit as delicious.
In the meantime, I encourage you to try this recipe for yourself. Click here for a link to the recipe, which you'll find on the King Arthur Flour Web site. My modifications to the recipe (ingredients and/or process) are noted below:
- The recipe calls for "1 1/4 cups warm water" but I found that I had to use significantly more than that. Begin with that amount and add more, a couple of tablespoons at a time, until you achieve the correct consistency.
- I did not make a slurry. Instead, I combined all the dry ingredients, then added the wet ingredients, then mixed them together by hand, adding additional water as necessary to achieve a cohesive dough that wasn't overly sticky.
- For the egg batter to make French toast, I whisked together 2 large eggs, 1 cup milk, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and a pinch of sea salt.
- 1 tablespoon butter (not margerine)
- Confectioner's sugar ~ about 11/2 cups
- Heavy cream, light cream, or half-and-half ~ about 1/4 cup
- Almond extract (can use any flavor of extract to vary)