Soft Almond Bread
Are you a fan of those long brunching moments during the weekend? And is sugar or raisin bread a common ingredient on the table? Then you must try this healthier variation with almond flour. The yeast makes the dough very light and fluffy and the almond gives it that soft sweet flavour without making it dry.
Ready for the oven
Ingredients :
500 g of all-purpose flour
80 g almond flour
270 ml of semi-skinned milk ( full fat is also fine)
11 g dried yeast (or 1 sachet)
75 g granulated sugar
25 g butter
1 egg
10 g salt
A pinch of cinnamon
*If you want a vegan version leave out the egg and replace the milk into almond milk and the butter in margarine.
Directions:
Put the milk, butter and almond flour into a pan on a medium heat and let it soak for 15 min.
Meanwhile put all your dry ingredients into a bowl or Kenwood and give is a quick wisk (with the Kenwood dough hook) .
When the milk-almond mixture is cooled down to room temperature slowly add it to your dry ingredients and let it mix for about 5 min (Kenwood stand 1).
Turn the dough out onto a floured surface, and knead until it is smooth and elastic.
Cover with plastic foil and let it rise in a warm place until it has doubled in size (about +/- 40 min).
Push out the formed air (but don’t kneed it!) and place the dough into a loaf pan covered with parchment paper. Let it rise again for 20-30 min.
Brush the bread with the egg (You can sprinkle some almond flakes for extra decoration).
Preheat the oven to 375 degrees F (180°C). Bake the bread for 30-35 minutes until the crust gets a golden colour.
After 10 minutes, turn the bread out onto wire racks, and let it cool down completely.
Nina Beckers
