Almond Bread by Maximiliano Lerma
Videography and Production by Claudia Arredondo
Maximiliano Lerma, a sophomore at St.Mary’s University shares a part of his holiday tradition by showing us how to make almond bread. He demonstrates how to prepare the almond bread that he typically gives out between the Thanksgiving and Christmas holiday season.
- 6 eggs
- 3 cups sugar
- 3 cups flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 cup vegetable oil
- 1 tablespoon almond extract
Preheat oven to 350 degrees. Beat the eggs and sugar for about 2 minutes. Add remaining ingredients and beat for 2 minutes Heavily grease 2 8×4.5 pans. Coat the greased pans with sugar. Evenly distribute the batter into the greased and sugared pans. If there is extra batter grease and sugar 1 8 mini loaf pan, then evenly pour the extra batter into 4 of the loafs. If you would like to add an extra crunch, take some fresh almonds, crush them, lightly dust with flour and then sprinkle the crushed almonds on top of the batter. Bake mini loafs for 20-23 minutes and the big loafs for 1 hour. Allow the bread to cool for 10 minutes then remove bread from pans.