Source: dLife

Delicious sweet yeast bread topped with a light icing and almonds.

Servings

1 package baker's yeast
0.25 cup sugar
0.75 cup cold water , warm
2.5 cup Flour, bread, unenriched
0.5 cup dried currants
0.33 cup Milk, nonfat/skim, dry
1 tsp grated lemon rind
0.5 tsp salt
0.25 cup margarine
1 eggs
2 egg whites
1 cooking spray
0.5 cup powdered sugar , sifted
1.5 tsp fat free milk
0.25 tsp vanilla extract
1 tbsp sliced almonds , toasted

1 Mix the yeast and 1 tablespoon of the sugar into the warm water and allow mixture to stand in a large mixing bowl for 5 minutes.
2 Add the rest of the sugar, 1 1/4 cups flour, currants, dry milk powder, lemon rind, salt, margarine, egg, and egg whites.
3 Mix until well blended, using an electric mixer on medium speed.
4 Once mixture is blended, slowly add the remaining 1 1/4 cups of flour.
5 Put the batter into a 1 1/2-quart soufflé dish that has been coated with cooking spray.
6 Cover the dish and leave to rise for 25 to 30 minutes in a warm place.
7 Once batter has risen about 1/2-inch over the top of the soufflé dish, place in the oven for 25 to 30 minutes at 350 degrees.
8 Let cool in soufflé dish for 10 minutes, then remove and place on a wire rack.
9 Stir together the powdered sugar, skim milk, and vanilla. Coat the top of the cooled bread with powdered sugar mixture and sliced almonds.

A lovely bread for afternoon tea!