Categories: Breads 
      Yield: 2 servings 
  
      1 c  Milk 
      1    Eggs 
      3 tb Butter 
      8 oz Almond paste; 1/8" slices 
  2 1/2 c  Flour; not bread flour 
      2 tb Sugar, brown 
    1/2 ts Salt 
      2 ts Yeast 
 
-----------------------------------GLAZE----------------------------------- 
      1 ts Syrup, corn 
      1 ts Water; warm 
           Almonds, slivered 
  
  Unless the instructions that came with your ABM  call for putting the yeast 
  in the pan first and incorporating the liquid ingredients last, pour the 
  milk into the baking pan of your ABM and break in the egg. If the butter is 
  not soft, cut it into small chunks to ensure its blending into the dough, 
  then add it to the liquids. 
   
  Next add the almond paste, sliced so it will blend better too. Measure in 
  the flour, brown sugar, and salt, and add the yeast as directed for your 
  bread maker. 
   
  You can use your machine's full cycle with this bread, but the quick cycle 
  is better. If a light color setting is available, use it as well. 
   
  As soon as the bread has finished baking, remove it from the machine, 
  closing the cover again, and ease the loaf from the pan. Combine the corn 
  syrup and warm water and brush the top of the loaf with this mixture, using 
  a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread 
  gently back in its pan, and return it to the electronic oven for a few 
  minutes to dry the glaze a bit. 
   
  Source: The Bread Machine Bakery Book 
   
  Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] 
   
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
  71511,2253, GT Cookbook moderator at net/node 004/005