Print Friendly Recipe
- Basic white bread
- 1/4 c slivered almonds
- 2 c water
- 1/4 t vanilla extract
- 1/2 t sugar
- 1 t vegetable oil
- 1 package dry yeast
- 1/4 c white sugar
- 1/2 c water, heated to 105 degrees
- 4 c flour, or more
- 1 T margarine
- Put the almonds in a blender and blend on high for about 1 minute until finely powdered.
- Turn the blender off, add the 2 cups (475 ml) water, vanilla extract, 1/2 tsp (2 ml) sugar and vegetable oil.
- Blend on high for about 2 minutes until thoroughly mixed.
- Put this almond milk in a pan or in a microwave-proof container.
- Add 1 tbsp (15 ml) margarine.
- Heat til about 100 degrees (40 C.).
- In a separate container, combine the hot water, 1/4 cup (60 ml) sugar and yeast.
- Stir, then leave it alone for 5 minutes until the yeast is frothy and has about doubled in size.
- Combine the warmed almond milk-margarine and the yeast mixture in a large bowl.
- Add the flour, one cup at a time, until the dough is stiff and smooth.
- Knead by hand or mixer for five to ten minutes.
- Form into a ball, lightly coat with margarine and set in a bowl to rise.
- Cover the bowl with a light towel.
- After about one hour, punch the dough down and let rise again.
- After about 45 minutes, punch the dough down, divide it in two.
- Form each half into a loaf and put in greased bread pans.
- Cover and let rise a third time.
- After about 45 minutes, bake the bread at 350 degrees (175 C.) for about 25 minutes, til golden brown on the top.
- Remove from pans and let cool on wire racks.
- This is a recipe I found in an old cookbook of my mother's, but have thoroughly adapted it because I do not eat any milk or eggs and very little salt. I bake this bread several times a month and almost always have successful loaves.
The bread cuts easier if it has several hours to cool, but tastes great when it's warm!
This bread can easily be frozen (I cut it first).
The dough can also be experimented with.
Before the third rising I sometimes roll it out and add cinnamon sugar for a sweet treat or various herbs for a savory supper bread before forming it into loaves.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.