1      cup           Milk
             1                    Eggs
             3      tablespoons   Butter
             8      ounces        Almond paste -- 1/8" slices
             2 1/2  cups          Flour -- not bread flour
             2      tablespoons   Sugar -- brown
               1/2  teaspoon      Salt
             2      teaspoons     Yeast
             1      teaspoon      Syrup -- corn
             1      teaspoon      Water -- warm
                                  Almonds -- slivered
                                  GLAZE-----

          Unless the instructions that came with your ABM  call for putting the yeast in
          the pan first and incorporating the liquid ingredients last, pour the milk into the
          baking pan of your ABM and break in the egg. If the butter is not soft, cut it into
          small chunks to ensure its blending into the dough, then add it to the liquids.

           Next add the almond paste, sliced so it will blend better too. Measure in the
          flour, brown sugar, and salt, and add the yeast as directed for your bread maker.

           You can use your machine's full cycle with this bread, but the quick cycle is
          better. If a light color setting is available, use it as well.

           As soon as the bread has finished baking, remove it from the machine, closing
          the cover again, and ease the loaf from the pan. Combine the corn syrup and
          warm water and brush the top of the loaf with this mixture, using a pastry brush.
          Sprinkle the slivered almonds over the glaze, put the bread gently back in its pan,
          and return it to the electronic oven for a few minutes to dry the glaze a bit.