Against all my railing on about white flour I’ll be honest, there are times I do like it. I thought it out and came to the conclusion that I am OK with using organic, stone ground unbleached all-purpose flour or similar periodically in my baking. There are things that taste only a certain way with sinful, silky grained white flour. And I was having feely-sorry-itis this week and two of our daily breads were naughty bread 😉
The first was kneaded in the bread machine and baked free form on a baking sheet. A tender loaf, perfect for serving with dinners on the side. I adapted a recipe from Bob’s Red Mills website. The recipe can be made with either whole wheat or all-purpose flour, or a mix. All-purpose does give the lightest bread though.
Almond Meal Bread
- 1½ cups warm water
- 2 Tbsp sunflower oil or other neutral vegetable oil
- 4 cups organic all-purpose or white whole wheat flour
- ½ cup Almond Meal/Flour
- 2½ Tbsp granulated sugar
- 2 Tbsp Nutritional Yeast Flakes
- 2 tsp fine sea salt
- 1 Tbsp active dry yeast
Add the water and oil to your bread pan, top with dry ingredients, yeast on top. Set bread machine for dough cycle, 2 lb loaf size.
Line a large baking sheet with parchment paper, knock the dough out and shape gently into a round loaf. Cover loosely with plastic wrap, let rise in a warm place for 30 minutes.
Preheat the oven to 350°, bake the bread for 30 minutes or until golden on top. Remove from the oven, slide the paper on to a cooling rack, use a thin spatula under the bread and slide the paper out. Let cool fully before slicing.
For storage cut into quarters, freeze the quarters for later use at meals, it thaws quickly on the counter.
This loaf of bread comes from my bread machine’s cookbook Breadman TR2500BC Ultimate Plus 2-Pound Stainless-Steel Convection Breadmaker, on page 36. It is a nearly fail-safe loaf, the 1½ lb loaf is perfectly sized for sandwiches. Walker was howling when I told him he couldn’t have any till morning while it cooled.
Basic Bread Machine White Bread
- 1 cup + 2 Tbsp warm water
- 1½ Tbsp sunflower or other neutral vegetable oil
- 2 Tbsp granulated sugar
- 1½ tsp kosher salt
- 1½ Tbsp dry milk
- 3¼ cups all-purpose organic flour
- 1¾ tsp active dry yeast
Add the water and oil to the bread pan, dry ingredients on top, with yeast last. Set for a 1½ lb white loaf, medium crust. Once baked, remove promptly and let cool on a rack before slicing.