Categories: Breads, Desserts 
      Yield: 1 servings 
  
      2 c  Bread flour 
    1/4 c  Water 
    1/4 c  Sugar 
      1    Egg; or 1/4 cup egg sub. 
    1/4 ts Salt 
  1 1/2 ts Act. dry yeast 
    1/4 c  Margarine 
 
-------------------------------ALMOND FILLING------------------------------- 
           -Combine 
      8 oz Cream cheese; softened . 
           -I prefer 4 oz 
    1/8 c  Sugar, and 
      2 tb Almond Extract 
  
   Make on dough cycle and remove to greased bowl. Rest in refrigerater 30 
  min.  Knead breifly on floured board and roll into 15x10 in. rectangle. 
  Spread filling leaving 1/2 inch border on all sides. Starting long side, 
  roll into jellyroll and tuck and seal ends. Seal long seam and place on 
  greased baking sheet, shaping into horseshoe. Cut slits with scissors 
  through top of dough at 2 inch intervals. Cover and let rise in warm place 
  till double in bulk, about 45 minutes. Brush top with beaten egg or egg 
  sub. and bke in preheated oven 375 degrees for 15 to 20 min. till>>>>>> 
  golden.  Cool slightly and drizzle with powdered sugar glaze. ALMOND 
  FILLING: Combine in small bowl and mix to spreading consistency. You may 
  add more extract and sugar to taste. Also you may use 1 T. milk or more to 
  thin depending on type of cream cheese. 
   
   For a really festive one add candied cherries in slits and sprinkle with 
  sliced almonds before baking. ---