Schlagwort-Archive: straight dough

Almond-milk loaf

BBD#22 This is my contribution to BreadBakingDay #22, this month hosted by Stefanie from Hefe und mehr

Almond-milk Loaf 004

A very tasty breakfast bread.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Almond-milk loaf
Categories: Baking, Bread, Yeast
Yield: 1 Recipe

Almond-milk Loaf 002 Almond-milk Loaf 003


250 grams   Plain white flour
250 grams   Strong white flour
1 1/2 teasp.   Fine sea salt
150 grams   Skinned almonds
20 grams   Caster sugar
325 grams   Water at 20°C
2 teasp.   Fresh yeast, crumbled


* Dan Lepard
The Handmade Loaf:
Contemporary European Recipes for the Home Baker
(Mitchell Beazley Food)

ISBN: 978-1840009668
  Edited *RK* 08/02/2007 by
  Ulrike Westphal


Mix the plain and strong flours with the salt in a large bowl. Using a mortar and pestle, or a blender, grind the almonds to a creamy paste with the sugar and 100g of the water, then beat in the remaining water and the yeast. Stir this liquid in with the dry ingredients and mix it all together until you have a soft, sticky dough. Scrape any dough from your fingers into the bowl, then cover and leave for 10 minutes.

Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for a further 10 minutes. Remove the dough, knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm (21-25°C) place.

Oil and flour a deep loaf tin (10 x 18cm). Lightly flour the worksurface and shape the dough into a baton. This time, however, tap the ends in before rolling it back and forth to form a smooth cylinder the same length as the tin. Drop the dough seam-sideupwards into the tin, and leave to rise for 1,5 hours or until doubled in height. If you’re using a Pullman tin, add the greased lid at this point. Preheat the oven to 210°C/410°F/gas mark 6 1/2. For an open top loaf, lightly dust the dough surface with flour. For a closed Pullman loaf, just check that the dough nearly touches the lid. Bake in the centre of the oven for 25 minutes, then reduce the heat to 190°C/375°F/gas mark 5 and bake for a further 20 minutes, until the loaf is a good golden-brown. Leave to cool on a wire rack.


Pages: 1 Button German 2 Button English


* = Affiliate-Link zu Amazon

more recipes from Dan Lepard

bbd #01 – bread with herbs: Buttermilk Tarragon Bread

breadbakingday #01 - bread with herbs
Zorra from Kochtopf created a new monthly event: breadbakingday.
The theme for the 1st round: bread with herbs.
A great collection of bread recipes 03.11.2019 ** can be found at SpittonExtra 03.11.2019 **. Andrew asked for bread recipes 03.11.2019 ** for the 4 edition of Waiter there’s something in my …. 03.11.2019 **. There are recipes with sage, tarragon, basil, rosemary und thyme. Since my tarragon recovered from slug attack, it’s our favourite herb at the moment. So my contribution for this event is

Buttermilk Tarragon Bread

Buttermilk Tarragon Bread 006 Buttermik Tarragon Bread 007

A delicious bread with a slight anise flavour. My family asked me to bake it again.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Buttermilk Tarragon bread
Categories: Bread, Yeast
Yield: 1 Recipe


500 grams   Flour Type 550
1 pack   Dry yeast
375 grams   Buttermilk
10 grams   Salt
4 stalks   Tarragon
  Edited *RK* 06/20/2007 by
  Ulrike Westphal


©Buttermilch-Estragonbrot 002 ©Buttermilch-Estragonbrot 001

Remove leaves from stalks and chop. Combine 3 tablespoons flour, yeast and buttermilk in a bowl to a batter and let stand for about 15 minutes until the first bubbles are coming up.

Add remaining ingredients including the tarragon and knead thoroughly. Then let rest in a warm place for 30 minutes, until the volume increased.

©Buttermilch-Estragonbrot 003 ©Buttermilch-Estragonbrot 004

Knead again and shape to a round loaf and proof in a floured proofing basket until the dough slowly returns a gently made fingerprint.

©Buttermilch-Estragonbrot 005

Place in preheated 250 °C oven. After 10 minutes reduce heat to 200 °C and bake for further 25 minutes until the internal temperature has reached at least 90 °C.

Remove from oven and cool on a wire rack.


** 03.11.2019; now defunct