Praline Genoa Bread

Name: Praline Genoa Bread
Yield: Yield: 1.28 kg/2 lb 13.28 oz
Cuisine: United States
Ingredients: Praline paste 120 g 4.23 oz 9.32%; Almond paste 480 g 1 lb 1.93 oz 37.3%; All-purpose flour 90 g 3.17 oz 6.99%; Eggs 375 g 13.23 oz 29.14%; Invert sugar 53 g 1.85 oz 4.08%; Salt 5 g .16 oz .35%; Butter, melted but cool 165 g 5.82 oz 12.82%

Preparation info