Avocado Bread

When you have a food blog it seems inevitable to be called a foodie…a title I don’t particularly love. Loving food and creating homey meals regardless of those dishes heritage doesn’t strike me as unique. How many of us non Mexicans love Mexican food. Or how many of us have spent an evening out with friends eating Tapas despite never having stepped foot in Spain.

I don’t feel like I have a special talent, but then sometimes, every once in a while, my brain will rattle a recipe off that I attempt and I think, this is why I blog, this is why I want to blog and get joy from it. Today’s post is one such occasion where I’m trying something you would likely think is taking the love for avocados just one step too far…but bread has been baked with butter included for a long time. Avocado bread is one step away from that.

This recipe leaves a slight flavor of avocado at the root, and the rye flour means this is heartier than a standard white loaf. I dare you to try this in your kitchen and see how you feel.

Note: If you don’t want/have rye flour, you will need 4 level cups of plain flour. Images were updated in early 2018.

Avocado Bread
Recipe by Roamingtaste
Makes 1 medium loaf

Ingredients:
4 grams instant yeast (1 teaspoon less) almost 1 packet
175 milliliters lukewarm water
1 teaspoon sugar
1/2 teaspoon salt
2 cups plain flour
1 cup rye flour
2 small/medium avocados, processed to a paste
1/4 cup milk
2 tablespoons olive oil
Extra flour for kneading

Directions:
Place the water in a bowl, adding the sugar and yeast, flour, avocado paste and milk, mixing until well combined.

Knead until it is a smooth dough.

Pour the olive oil into a bowl and swirl to coat before placing the dough in the bowl.

Place in a warm place to rise for two hours.

Once doubled in size, remove and knead for approximately for 10 minutes to ensure the dough is no longer sticky.

Preheat the oven to 200°C/390F and grease a baking tray, place on the baking tray and allow to rest for 20 minutes. Cut 1/4 deep slices into the top of the loaf.

Place in the oven and bake for 35-40 minutes or until brown and it sounds hollow in the center.

Remove and set aside to cool.

Avocado Bread

Serving Size: Makes 1 medium loaf

Avocado Bread

Ingredients

  • 4 grams instant yeast (1 teaspoon less) almost 1 packet
  • 175 milliliters lukewarm water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups plain flour
  • 1 cup rye flour
  • 2 small/medium avocados, processed to a paste
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • Extra flour for kneading

Instructions

Place the water in a bowl, adding the sugar and yeast, flour, avocado paste and milk, mixing until well combined.

Knead until it is a smooth dough.

Pour the olive oil into a bowl and swirl to coat before placing the dough in the bowl.

Place in a warm place to rise for two hours.

Once doubled in size, remove and knead for approximately for 10 minutes to ensure the dough is no longer sticky.

Preheat the oven to 200°C/390F and grease a baking tray, place on the baking tray and allow to rest for 20 minutes. Cut 1/4 deep slices into the top of the loaf.

Place in the oven and bake for 35-40 minutes or until brown and it sounds hollow in the center.

Remove and set aside to cool.

Notes

Recipe by Roamingtaste

https://roamingtaste.com/avocado-dough/

 

 

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