Almond Milk Bread

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almond milk bread


Do you cook by the book, or are you more inventive in the kitchen?

I happen to love reading cook books and magazines, but I can’t say that I really follow the recipes in them.

Sure they provide a lot of ideas, but I’m not that big on exact measurements, and I like to improvise with ingredients that I may already have in the house.

Not all of these experiments turn out as planned, but sometimes I am pleasantly surprised.




These loaves COMPLETELY surprised me, and to be honest, I was pretty impressed with myself.

They were that good.

I love baking bread, but  there are many times that  my bread doesn’t rise properly, or it’s a little too dense, or dry and crumbly.

{most likely due  my lack of precise measurements}

This time that was not the case.  This bread is soft, buttery, and slightly sweet, almost brioche like, but keeps a lot longer.

It was delicious right out of the oven,


bread and butter



but just as good days later.

It does require two rises, but other than time, it’s really easy to make. And the smell…there isn’t anything that compares to the smell of bread baking.

Whether you are baking bread for the first time, or are a pro, these loaves will impress.




Almond Milk Bread ~ adapted from Home Baking


  • 1 1/4 cups of almond milk {unsweetened}
  • 2 tsp active yeast
  • 2 tbsp butter
  • 3 - 3 1/2 cups AP flour
  • 1 egg
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 2 tbsp melted butter {for brushing the top of the loaves}


  • heat the milk and the butter to lukewarm {butter will not melt completely}
  • dissolve the yeast in the milk
  • using a stand mixer with a dough hook - add 2 cups of flour to the almond milk/yeast mixture
  • mix until smooth
  • add the egg, sugar,salt and enough of the remaining flour so that the dough begins to pull away from the sids of the bowl -n this dough will be sticky
  • knead for 3 - 4 minutes until smooth
  • cover the dough and let rise until it has doubled {about 1 1/2 hours}
  • on a well floured surface, divide the dough in half
  • form each half into a ball
  • place each "ball" seam side down into one buttered loaf pan
  • cover and let rise again for about an hour
  • pre-heat the oven to 375
  • just before baking brush the tops with melted butter
  • bake for 25 minutes
  • remove from the loaves from the pan right out of the oven
  • cool on rack


you should let the loaves cool before slicing, but…

who can wait.

Bread right from the oven is something special.




almond milke loaves




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