Almond Bread
A bread I devised while I was in Cyprus; it’s gorgeous toasted and with lashings of butter.
Ingredients
- 500 g strong white flour
- 10 g salt
- 60 g caster sugar
- 40 g butter softened
- 75 g ground almonds
- 20 g yeast
- 300 ml milk and water mixed
- 125 g flaked almonds
Instructions
- Put the flour, salt, sugar, butter, ground almonds and yeast into a bowl.
- Add the milk and water mix and blend for 2 minutes.
- Tip out of the bowl onto a lightly floured surface and knead with your hands until the dough becomes soft and pliable.
- This should take no more than 5 minutes.
- Put the dough back in the bowl and leave to rise for 1 hour.
- Line a baking tray.
- Tip the dough out onto your floured surface and mix in half the flaked almonds.
- Flatten the dough into an oval shape and cover the outside of the dough with the remaining flaked almonds.
- Place the dough on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the bread for 20–25 minutes, then transfer to a wire rack to cool.