This is the ultimate loaf of bread. Made with vanilla & honey almond milk and a dash of coconut sugar, it’s sweet and fluffy. The ideal bread for french toast but does wonders for a sandwich. 

The Hubster is the biggest fan of homemade bread and asks that I make it for him often. He says there is just no comparison to the store-bought variety. Store-bought bread can be so full of preservatives and often has so much sugar in it that it tastes like a kind of doughy cake. That’s what I love about homemade bread, you can control the amount of sweetness. I use vanilla with a touch of honey almond milk instead of regular milk but it doesn’t make it cake-like at all – you can still savor the yeasty flavor.

I really do love making homemade bread for my family but I don’t like making the blood-sugar spiking white bread. To appease The Hubster so that he will actually eat it, I use whole wheat white flour from Prairie Gold. SHHH, that’s our secret, though. I appreciate whole wheat bread more because it keeps you full longer and doesn’t make you crash. I once heard that white bread (and white flour) turns to glue in your stomach…does someone know if that’s true? I would be interested in hearing the science behind that, if so.

This recipe was adapted this recipe from a page of my featured cookbook for January 2017, Home Cookin’ (1976). It was a pretty straight forward recipe so I added some of my own character to give it some flare. Whole wheat white flour, almond milk, and coconut sugar. I recently discovered coconut sugar and I can’t get enough of it. It bequeaths just the right amount of sweetness to where ever it is applied.

Since this bread isn’t overly sweet it works wonderfully for french toast but also for savory recipes – like a good ole sandwich. Another note, homemade bread cuts best when completely cooled with a serrated knife.

Do you like to make your own bread?


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Almond Milk White Bread
This is the ultimate loaf of bread. Made with vanilla & honey almond milk and a dash of coconut sugar, it's sweet and fluffy. The ideal bread for french toast but does wonders for a sandwich.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 1.5-2 hours
Servings
loaf
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 1.5-2 hours
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 200 F to create a warm environment for the bread to rise.
  2. Add the yeast to a bowl with the water and allow to foam slightly. About 5-10 minutes.
  3. In a clean bowl combine the flour, coconut sugar, and salt. Meanwhile, combine the milk and the water and warm slightly. NOT HOT but lukewarm.
  4. Add the yeast mixture to the flour mixture, the milk mixture, and the melted butter. Stir with a wooden spoon until a shaggy dough comes together.
  5. Dump onto a heavily flour surface and knead until smooth and elastic. It should not be sticky.
  6. Grease a bowl (metal or glass is best) and place the dough in it. Mist the dough lightly with cooking spray or rub with olive oil. Cover with plastic wrap and a clean towel. Place in a warm place (on top of the stove is perfect, especially on a cold day). Allow to rise until doubled, at least 1-hour.
  7. Punch down the dough and knead a few times. Shape it into a cylindrical shape and place in a greased loaf pan. Return to warm place and cover with clean towel. Allow to rise until at least 1-inch over the top of the pan. About 30-45 minutes.
  8. Heat oven to 375 F. Brush the dough with 2 tablespoons of melted butter and bake for 40 minutes or until nicely browned.
Recipe Notes

*You will know the bread is done when you tap or knock on it and it sounds hollow.

 

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2 thoughts on “Almond Milk “White” Bread”

  1. I love baking my own bread, although I cannot complain about bread quality in Germany, I honestly believe we have the best bread in the world here. But a bread like this is not something you can buy in any shop. I love its fluffiness. And I love the name of your blog, I have a huge cookbook obsession. 🙂

    1. I’ve always thought that bread here in the US is too sweet and gummy. Hence, why I love making my own bread. This particular loaf is a little sweeter than the normal loaf I make but it was still scrumptious <3 I'm glad you like the name! I can't resist a good cookbook, I'm always raiding friends and families bookshelves for ones that I can snatch up. I'm turning into "That Crazy Cookbook Lady" lol

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