Almond milk bread

Bread is one of the staple foods in many countries. When it is leavened with yeast, the yeast works on the carbohydates in the dough to produce carbondioxide. It is this that creates the air pockets in bread. Bread can be made from different types of flour like wheat, rye, ragi, finger millet and pearl millet. Here, I baked white bread with all-purpose flour.

The constituents are...

All-purpose flour -  3 cups and 1/4 cup for dusting
Water - 3/4 cup
Almond milk - 1/2 cup
Sugar - 2 Tbsp and 1 tsp
Olive oil - 4 Tbsp
Salt - 1 tsp
Yeast - 2 tsp

 

 The method...

 

In a bowl, mix 1 tsp sugar and yeast with 1/4 cup lukewarm water. Set aside to rise, 10 minutes.

 

  

 

Combine flour, rest of the sugar and salt.

In a separate bowl, add almond milk, oil and remaining water.

 

 

 

 

Add the oil mixture to the risen yeast bowl.

 

Add wet ingredients to flour mix, adding little by little, mixing well with a spatula. You will get a very wet dough, which starts pulling from the sides of the bowl. Allow dough to rest, 5 minutes.

Place dough on a lightly floured work surface or in a non-stick pan. Knead gently, 10 minutes (lift, spread and throw or stretch and pull). You will get a very loose, soft dough; not sticky.

 

 

 

 

Cover with a kitchen towel and set aside to rise in a warm place, until it doubles in size, 1 hour.
Gently deflate dough by punching it down lightly. Shape and place in greased pan. Brush with almond milk. Cover with kitchen towel and and let dough rise until doubled, 45 to 60 minutes.

Preheat oven to 200C. Bake for 15 to 20 minutes. Remove from oven. Allow to cool.

 

Slice a piece and serve with a blob of homemade hummus. Take joy in the soft and mild bread! :-)