2 c  Bread flour
1/4 c  Water
1/4 c  Sugar
1    Egg; or 1/4 cup egg sub.
1/4 ts Salt
1 1/2 ts Act. dry yeast
1/4 c  Margarine

-ALMOND FILLING-
-Combine
8 oz Cream cheese; softened .
-I prefer 4 oz
1/8 c Sugar, and
2 tb Almond Extract

Make on dough cycle and remove to greased bowl. Rest in refrigerater 30
min. Knead breifly on floured board and roll into 15×10 in. rectangle.
Spread filling leaving 1/2 inch border on all sides. Starting long side,
roll into jellyroll and tuck and seal ends. Seal long seam and place on
greased baking sheet, shaping into horseshoe. Cut slits with scissors
through top of dough at 2 inch intervals. Cover and let rise in warm place
till double in bulk, about 45 minutes. Brush top with beaten egg or egg
sub. and bke in preheated oven 375 degrees for 15 to 20 min. till>>>>>>
golden. Cool slightly and drizzle with powdered sugar glaze. ALMOND
FILLING: Combine in small bowl and mix to spreading consistency. You may
add more extract and sugar to taste. Also you may use 1 T. milk or more to
thin depending on type of cream cheese.

For a really festive one add candied cherries in slits and sprinkle with
sliced almonds before baking. ~–