Almond Tea Bread - cooking recipe

Ingredients

BREAD
1 (18 1/4 ounce) box French vanilla cake mix
5 cups flour
2 (1 ounce) packages fast rising yeast
2 1/3 cups hot water
FILLING
9 ounces almond paste
2 1/2 tablespoons skim milk
1/4 cup sliced almonds
3 tablespoons light corn syrup
1 large egg white
1/4 cup sliced almonds, finely chopped
6 tablespoons margarine, melted
TOPPING
1 1/2 cups powdered sugar
1/4 teaspoon almond extract

Preparation

For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
Preheat oven to 375*
Grease 2 large baking sheets.
Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4\" wide down the 12\" side of dough.
Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
Bake at 375* for 22-25 minutes or light golden brown.
Brush loaves with remaining 2 tbls melted margarine.
Remove to cooling rack.
Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.