EASTER BREAD WITH ALMOND ICING

Serves 12

Sponge:
1/2 cup whole milk
1 envelope active dry yeast
2/3 cup flour

Dough:
2 eggs
1 egg yolk
1/3 cup sugar
8 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon grated lemon zest
2 cups flour
1/2 cup dark raisins
1/2 cup golden raisins

Almond Icing:
1/2 cup whole blanched almonds
1/2 cup sugar
1 tablespoon cornstarch
2 large egg whites
1/2 cup sliced almonds
confectioner's sugar for dusting

For sponge:
In a small saucepan, over low heat, warm milk to lukewarm, about 100 degrees. Transfer milk to a small bowl.
Sprinkle yeast on surface of milk. Let stand 2 minutes. Stir yeast into milk to dissolve. Stir in flour.
Cover with plastic wrap. Let sit in a warm place until doubled., 30 minutes.
For dough:
In bowl of an electric mixer, whisk eggs and yolk together. Whisk in sugar, then melted butter. Using a rubber spatula, stir in salt, vanilla, lemon zest and sponge. Gradually stir in flour.
Using a dough hook, beat dough on low speed until smooth and elastic, about 5 minutes. Beat in raisins.
Scrape dough into a large butter bowl. Cover with butter plastic wrap. Let rise in a warm place until doubled, about 1 hour.
Grease two 8 1/2-by-4 1/2-inch loaf pans. Turn dough out onto a lightly floured surface and pat flat. Cut in half. Roll each half into a 10-by-7-inch rectangle.
Roll up like jelly rolls and place, seam side down, in loaf pans. Cover loosely with buttered plastic wrap. Let rise in a warm place, until doubled, about 45 minutes.
Preheat oven to 375 degrees.
For Icing:
In a food processor, combine almonds, sugar, cornstarch and egg whites. Process to a smooth paste. Carefully spread icing on risen loaves to avoid deflating them. Sprinkle with sliced almonds and confectioner's sugar. Bake until well risen and baked through, about 30 minutes. Let cool in pan on a rack. Unmold . If almonds fall off, replace. Sprinkle with additional confectioner's sugar.
(Adapted from Williams-Sonoma Taste)