Almond Breeze Bread

Yields 1 loaf of bread


  • 1 ¼ Cups Almond Breeze Unsweetened Almond Milk
  • 2 teaspoons instant yeast
  • 2 tablespoons coconut oil
  • 3 – 3 ½ cups cake flour
  • 1 egg
  • 3 tablespoons brown sugar
  • ½ teaspoon salt
  • 2 tablespoons melted coconut oil or 1 beaten egg (to brush bread top before baking)
  • Almond flakes for garnish



  • Heat milk to lukewarm (do not boil) and add coconut oil.
  • Add yeast to the milk while whisking with a fork, until dissolved.
  • Add 2 cups of flour to milk mixture and mix until batter becomes smooth.
  • Add egg, sugar, salt and remaining flour to form a sticky dough.
  • Knead sticky dough for 4 minutes until it becomes smooth.
  • Shape dough, place in a greased baking tin, cover and allow to rise for 1 hour.
  • Just before baking, brush with coconut oil or beaten egg and sprinkle generously with almond flakes.
  • Bake in a pre-heated oven at 180 °C for 25 minutes.
  • Remove bread from tin and allow to cool on a wire rack.

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