3 1/4 c. all-purpose flour
1/2 c. slivered almonds, chopped
1/2 tsp. salt
1 pkg. rapid rise yeast
1/4 c. water
1/4 c. milk
3 tbsp. honey
3 tbsp. butter
2 eggs, room temperature
1/4 c. honey
2 tbsp. sugar
1 tbsp. butter
1/2 tsp. ground cinnamon
2 tbsp. slivered almonds
Set aside 1 cup flour. In large bowl, mix remaining flour, slivered almonds, salt and yeast. In saucepan, heat water, milk, butter and honey until hot to touch (125-130 degrees); stir into dry mixture. Mix in eggs. Mix in only enough reserve flour to make soft dough. On floured board, knead 6-8 minutes. Cover. Let rest 10 minutes.
Pat dough into 9 inch circles. Press evenly into 9 inch round cake pan that has been sprayed with no-stick cooking spray. Cover; let rise in warm draft-free place until doubled in size (about 1 hour).
For glaze, combine honey, butter and cinnamon in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to boil. Cool slightly. Bake bread at 350 degrees for 25 minutes. Carefully brush loaves with half the glaze to cover top surface. Sprinkle with slivered almonds. Bake 5-10 minutes longer or until done. Remove from pan; place on wire rack. Spoon remaining glaze over bread, reheating if necessary to thin. Cool completely. Makes 1 loaf.
