Maple-glazed Nectarine and Almond Bread

Another recipe from the last Donna Hay Magazine (feb-march 2010). A base of the consistency of a sweet pizza/focaccia + a layer of  a melting almond crumble + a top of caramelized peaches. Ideal for picnics.

Maple-glazed Nectarine and Almond Bread (serves 6-8)
(Donna Hay Magazine - feb/march 2010; p.148)

1/4 cup (55gr) sugar
1/3 cup (80ml) lukewarm milk
1 ts dry yeast
1 cup (150gr) all-purpose flour
1 egg yolk
25 gr butter, melted
5 nectarines, sliced
2 tbs maple syrup

for the almond crumble:
1/2 cup (60gr) almond meal (ground almonds)
1 1/2 tb all-purpose flour
45 gr butter, melted
1 1/2 tbs sugar
1 egg

1. Make the almond crumble: place the almond meal, flour, butter, sugar, and egg in a bowl and mix to combine. Set aside.

2. Preheat the oven to 400F

3. Place 1 tbs of the sugar, milk, and yeast in a small bowl. Set aside in a warm place for about 5' or until bubbles appear on the surface.

4. Place the flour and the remaining sugar in a bowl and make a well in the center

5. Add the egg yolk, butter, and yeast mixture and mix together to form a dough

6. Knead the dough on a slightly floured surface until smooth and elastic

7. Place in a bowl and cover with a clean, damp cloth. Set aside in a warm place for 30 minutes or until the dough has doubled in size

8. Roll the dough out on a lightly floured surface to a 28 cm round

9. Place on a lightly greased 28cm round baking tray

10. Brush edges with extra milk and sprinkle with extra sugar

11. Spread over the almond crumble and top with nectarine slices

12. Drizzle with maple syrup and bake for 25-30 minutes or until the edges are golden and the nectarine is starting to caramelize

13. Dust with icing sugar to serve if you like

NB: Arrange the nectarines and the maple syrup at the very last moment, just before putting the baking dish in the oven to avoid that the juice (coming from the peaches+ maple syrup) will drip underneath the dough.