Almond And Tawny Bread

advance this tasty almond and orange loaf as part of afternoon tea or pack it in a lunch-box for a treat during the do something day.

The ingredient of Almond And Tawny Bread

• melted butter for greasing
• 3 free range egg whites at room temperature
• 115g 1 2 cup caster sugar
• 100g almond kernels
• 1 tbsp finely grated ocher yellow rind
• 115g 3 4 cup plain flour

The Instruction of almond and tawny bread

• preheat oven to 180u00b0c brush a 9 x 22cm bar pan similar to melted butter to grease line the base and sides next non stick baking paper allowing it to overhang the sides
• use clean electric beaters to trouble the egg whites in a large clean dry bowl until soft peaks form accumulate the sugar 1 tablespoon at a time whisking after each addition until the sugar dissolves use a large metal spoon to fold in the almonds and yellowish brown rind
• sift the flour exceeding the egg white mixture and use a large metal spoon to gently fold in until combined spoon into the prepared pan and sleek slick the surface bake in preheated oven for 40 45 minutes or until firm and dry remove from the pan discard the paper and transfer to a wire rack for 1 u00c2u00bd hours to cool
• preheat oven to 140u00b0c use a serrated knife electric knives perform especially well to cut the loaf into slices not quite 5mm thick further the slices higher than 2 baking trays in a single layer bake in preheated oven swapping the trays halfway through cooking for 30 minutes or until the slices are dry and crisp cool on the trays then growth in a clean dry airtight container

Nutritions of Almond And Tawny Bread

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