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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Almond Bread Birds Recipe

Brought to you by Ravenwood Castle and Medieval Village

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Yield: 8 loaves

Ingredients:
1/2 cup slivered toasted almonds
1/2 cup butter, melted
1 cup very hot water
1/3 cup sugar
2 Tbsp molasses
1 egg
1 Tbsp yeast
1 cup whole wheat flour
2 cups all-purpose flour
Currants or raisins for bird eyes

Instructions:
Crush the toasted almonds and set aside. In a large bowl, miz by hand the butter, water, sugar, salt, molasses and egg, blending to incorporate. Add the yeast and let sit for 5 minutes to activate. Add the crushed nuts and both the flours, mixing to incorporate. Add more all-purpose flour, if necessary, to make a workable dough. Knead lightly for about 5 minutes. Let the dough rise for about 1 hour.

To form the birds, begin with one quarter of the dough. Form 8 balls of about equal size to make the heads for the birds; set aside. Using the remainder of the dough, shape 8 larger-size balls that will form the body of the birds. Elongate the larger balls into oval shapes for the bodies. Pull one of the ends into a tail. Set a small ball on the other end for the head, using a few drops of water to help the dough adhere as you press the head in place. Make a beak with 2 almond slivers and press currants or raisins into the dough for eyes.

Let the dough rise again in a warm place for another 30 minutes. Place on a baking sheet and bake in a 375 degree oven for 15-18 minues, or until lightly browned. Serve in a basket presented to the table.

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