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.