Hy-Vee Recipes and Ideas

Directions

1. Step1
   Thaw bread dough according to package directions.
2. Step2
   Line two 9-by-5-inch loaf pans with parchment paper, leaving a 1-inch overhang on each long side. Spray parchment with non-stick cooking spray; set aside.
3. Step3
   For lemon sugar, in a small bowl combine lemon zest and granulated sugar; set aside.
4. Step4
   When dough is thawed, on a lightly floured surface, roll one dough portion into a 12-by-8-inch rectangle. Cut dough into two 12-by-4-inch strips; set aside. Repeat with remaining dough portions for 6 strips total.
5. Step5
   To assemble loaves, brush some of the softened butter onto a dough strip; sprinkle with 2 heaping tablespoons lemon sugar and about 1 tablespoon almonds. Top with a second dough strip, repeating with the butter, lemon sugar and almonds. Repeat three more times to create a stack of five strips. Top with remaining dough strip. Cut the stack crosswise into six 4-by-2-inch sections. Carefully transfer three of the sections, stacking cut-sides up, into one of the prepared pans, leaving room around the edges to allow for the bread to rise and expand. Place remaining sections in second pan. Cover and let rise in a warm place until double, about 30 to 50 minutes.
6. Step6
   Preheat oven to 350 degrees. Bake loaves for 30 to 40 minutes or until golden brown and cooked through. If top of bread becomes too golden before bottom is cooked through, lightly cover with foil until baked through. Transfer to a wire rack and let cool in pan for 10 to 15 minutes. Remove loaves from pans and cool.
7. Step7
   While bread is cooling, in a medium bowl, combine powdered sugar and melted butter. Add enough lemon juice for icing consistency. Spread icing onto each loaf; sprinkle with remaining almonds.