| 1 | Combine yeast and warm water. |
| 2 | In a large bowl, combine all bread ingredients except 1 cup flour. |
| 3 | Blend at low speed, then beat on high speed for about 3 minutes. |
| 4 | Beat in remaining 1 cup flour with a wooden spoon. |
| 5 | Turn out on a floured surface and knead about 10 minutes. |
| 6 | Turn into a greased bowl; cover. |
| 7 | Let rise until double. |
| 8 | Meanwhile, combine filling ingredients in a saucepan over medium-high heat. |
| 9 | Bring to a boil and cook, covered, for about 10-15 minutes, until liquid is absorbed. |
| 10 | Punch dough down and roll out to a rectangle about 10 x 15". |
| 11 | Place on a lightly greased sheet. |
| 12 | Mark dough into 3 lengthwise sections. |
| 13 | Spread filling in center third. |
| 14 | With a sharp knife, cut 10 diagonal strips on each side. |
| 15 | Overlap strips first from one side then the other. |
| 16 | Brush loaf with egg white mixed with water. |
| 17 | Let rise in a warm place until almost double, about 30 minutes. |
| 18 | Sprinkle with almonds. |
| 19 | Bake in a preheated 350°F oven for 30 minutes. |
