Ingredients

The following ingredients have 20 Servings
  • 4 tsp active dry yeast
  • 1 1/4 cup warm water
  • 1 cup almond milk ((or any nondairy milk))
  • 2 tbsp avocado oil
  • 2 tbsp sugar
  • 1 tbsp salt ((use less if on a low sodium diet))
  • 3-4 cups bread flour ((can substitute 1 1/2 cups with whole wheat flour))

Instruction

  • Mix the yeast and sugar with 1/4 cup of water and set aside for five minutes until it froths, indicating yeast is active.
  • To the yeast and water mixture, add the remaining cup of water, milk, oil and salt. Then add 2 1/2 cups of bread flour or 1 cup of bread flour and 1 1/2 cups of whole wheat flour, if using that.
  • Mix in a stand mixer on low speed or by hand until a dough forms. If it's sticky, continue adding more bread flour, a little at a time, until you have a soft and supple but not sticky or tacky dough.
  • Continue kneading for another 10 minutes.
  • Form a smooth ball with the dough and place in an oiled bowl, turning over once to cover the top with oil. Cover and let it rise in a warm place for 1 to 1 1/2 hours, until doubled in volume.
  • Punch down the dough, form into a ball, and return it to the bowl to rise for another hour.
  • Grease two standard (6-cup) loaf pans. Now punch the dough down again and divide it into two. Using a rolling pin, roll out each loaf into a rectangle, about 6 X 8 inches. Roll it up into a cylinder and tuck the seams underneath. Place each loaf into a loaf pan.
  • Cover the dough loosely with oiled cling wrap or with a shower cap, and set it aside to rise for about 1 hour until the dough rises above the pan, forming a nice dome.
  • Preheat the oven to 400 degrees. Bake the loaves for 35 minutes.
  • Cool on a rack for about 10 minutes, then remove the loaves from the pan and continue cooling before you slice.