This bread came out very soft and airy, more so than my regular bread. I created this recipe by mistake mid-February when we had guests over for brunch. Since then I have tried it a few more times to make sure that it is consistent 🙂 but it can be tweaked again.
- Carnation evaporated milk (1 can, 12 fl oz), Almond milk (~2 tbsp)
- Unsalted Butter (3 tbsp), Olive oil (~1 tbsp)
- Almond extract ( ~1 tsp)
- Granulated sugar (6 tbsp)
- White Whole Wheat Flour ( 1 , 1/2 cup) , All Purpose White Flour (1, 1/2 cup)
- Saffron ( ~1/2 tsp)
- Salt ( 1, 1/2 tsp)
- Active Dry Yeast ( 1 sachet, 7 g, 1/4 oz)
What You’ll Need:
- Bread Machine
- Measuring Cups
- Wire Rack
What I did:
I used an all in one method, measured all ingredients into the pan of the bread machine, liquids first and yeast last. Follow the instructions of your machine. I did not have to bring the liquids to 110 Fahrenheit /45 Celsius degrees or melt the butter because my machine has a pre-warming phase, so I let that heat up the liquid.
During the kneading phase, I check the texture to make sure the dough is not runny/ liquid ( add more flour, a tsp at a time ) or too dry (add more liquid, a tsp at a time)
I have yet to try the recipe by hand (old-fashioned way) to see what works or needs tweaking. It, however, is a delicious bread and a great hit with everyone. I am sure gas-oven baked will be even better!
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