Super Soft Almond Sandwich Bread
Made with real almonds and NO artificial flavoring or extract
YUMMY and HIGHLY RECOMMENDED!!!
I love creating and exploring interesting sandwich recipes.
Tink! The idea of creating an almond sandwich bread accidentally came to my mind when I bought a big packet of almond meal for baking French macarons. After baking these breads, I have to say that it is such a brilliant idea!!! So now I know... finely ground almond meal can be such a great ingredient to make delicious spongy soft and moist sandwich breads too!
In my quick and concise video, you will see that my Super Soft Almond Sandwich Breads are made with real almonds, sensible amount of sugar and NO artificial flavoring or extract. Thus, the spongy soft breads are not sweet and have a nice finishing subtle nutty almond taste and texture. Simply prefect!
These almond sandwich breads are smelling so good during and after baking!
They are a little nutty, yet incredibly soft and delicious!!!
I dare to say that this is a MUST-TRY recipe if you like super soft sandwich breads. Without a doubt, I will bake with this recipe again and again...
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Here's the recipe.
Makes two tall 10 x 20 cm loaves
400g unsweetened almond milk, lukewarm at about 40°C / 105°F - or water, please do not use milk!
100g eggs, weight without the shell, at room temperature (about 2 extra-large eggs but please use exact weight)
600g bread flour with 14% protein
50g caster sugar
4g salt
100g finely ground almond
60g unsalted butter, soften at room temperature
2 tsp dry yeast
For egg wash:
1 egg yolk
1 tbsp milk
*If extra strong bread flour with 14% protein is not available, please use 585g bread flour with 12% protein plus 15g gluten flour.
vegetable oil or vegetable oil spray to grease loaf pans
extra flour for dusting and shaping but please use the minimal amount
Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough for 30 mins or until it is elastic and allow the dough to prove for 1 hr or until doubled in size.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Note: Please note that hand kneading is not recommended as the dough can be very wet and sticky. The well-kneaded dough is not going to have a smooth surface due to the presence of ground almond in the dough.
Grease loaf pans with oil or cooking oil spray.
To shape, divide dough into 6 portions (about 215g each) and shape all into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three of the shaped dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the loaves to prove for another 1 hr or until the dough is going to reach the maximum height of the loaf pans.
Preheat oven at 180°C. For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash and bake at 180°C for 25 mins or until thoroughly baked. If your breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 10-15 mins of bake and continue to bake until thoroughly baked.
When the bread is removed from the oven, unmould the bread immediately. Transfer bread on a wire rack to cool it completely.
Use a serrated knife to slice these super soft breads. Serve.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.
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