created by: Almond Board of California
To make round loaves, use well-washed 28- to 30-ounce cans with the labels removed. Many varieties of dried beans, fruit and tomatoes are packed in this size can. Or, instead of using cans, bake bread in 2 (9-x-5-inch) loaf pans. The baking procedure and time remains the same as with the cans. These loaves would make a lovely gift with a small jar of jam. You could toast slices to serve with breakfast, brunch or tea. Or, spread the toasted slices with Brie to serve with drinks. The round loaves are 4 3/4-inches tall and 4 inches in diameter. Recipe makes 4 round loaves or 2 (9-x-5-inch) loaves.
servings 4 loaves, 8 slices per loaf.
- 2 cups warm water (100° to 110°)
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 package active dry yeast
- 1 1/2 teaspoons salt
- 3/4 cup wheat germ
- 1/4 cup instant nonfat dry milk powder
- 4 1/2 to 5 cups all-purpose flour
- 1 1/4 cups slivered almonds, toasted and chopped, divided
Combine water, brown sugar, oil and yeast in a large bowl. Stir to dissolve yeast and let stand 5 minutes. Add salt and stir to dissolve. Stir in wheat germ and milk powder. Add flour, 1 cup at a time, stirring after each addition, until a smooth ball forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large oiled bowl, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down. Turn dough out onto a lightly floured surface. Sprinkle with 1 cup of the almonds and knead to incorporate. Coat 4 (28- to 30-ounce) cans generously with cooking spray.
Divide dough evenly among cans. Sprinkle evenly with remaining 1/4 cup almonds. Cover and let rise in a warm place (85° F.), free from drafts, 45 minutes or until doubled in size. Preheat oven to 400°F. Bake loaves 10 minutes. Cover tops loosely with foil, reduce heat to 350°F and bake 25 to 30 minutes longer or until loaves sound hollow when tapped. Cool on a wire rack for 5 minutes.
Run a knife around edges of loaves and remove from cans. Cool completely on a wire rack. Slice using a serrated knife.