W WACHTER  
             2      cups          Bread flour
               1/4  cup           Water
               1/4  cup           Sugar
             1                    Egg -- or 1/4 cup egg sub.
               1/4  teaspoon      Salt
             1 1/2  teaspoons     Act. dry yeast
               1/4  cup           Margarine
                                  -----ALMOND FILLING----- -- Combine
             8      ounces        Cream cheese -- softened .
                                  prefer 4 oz
               1/8  cup           Sugar -- and
             2      tablespoons   Almond Extract

          Make of dough cycle and remove to greased bowl. Rest in refrigerater 30 min.
          Knead breifly on floured board and roll into 15x10 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. I have also used
          the Marscapone cream
          Cheese and some times use a few drops of Barnies ammareto Flavoring. You can
          double this recipe for 2 as I cut it in half as this makes a pretty large one.