Let’s face it, I just can’t resist the scent of fresh-baked bread in the oven. However, seldom as it may, I do fall short on time because of reasons X, Y & Z; -or- our little guy just can’t wait for that dough to rise in two hours; only to wait yet another hour after kneading the bread, er, ummm…you know the drill.
More so, here’s the thing–I am really not a big fan of a mix-from-a-box item–until I’ve recently experimented with a brand-name mix for the first time. Mind you this is NOT a brand-sponsored blog, nor am I an affiliate by any means–although, I should be rich from royalties by now given all the brand-name throwing I’ve mention many times over. What can I say, I am a sucker for those word-of-mouth items and, honestly, most of them fall into that, ‘Oh, that’s the only brand I use and trust!” category.
By the way, given how much I adore avocado, it’s what I personally chose to use for this recipe. You are free to come up with some creative combinations of your own.
So with all this anecdote said, here is my rendition of wheat grain avocado bread…plus some bonus sample photos of the sandwich I made with the avocado bread (sorry, sandwich recipe is not included).–gcc
- 1 Box of King Arthur Flour Hearty 5 Grain Yeast Bread Mix (Bread mix and yeast included. Formulated for a 1½ to 2-pound bread machine; or 9” x 5” loaf pan. Makes 1 loaf.)
- 1 fresh, medium-size avocado (Or add whatever else you would like, such as olives, goat cheese, roasted tomatoes, roasted peppers, rosemary, etc…)
- 1 bread loaf pan
2 tablespoons soft butter or vegetable oil ( I substituted butter with 1 1/2 tablespoon of olive oil)
1 1/4 cups warm milk or water ( I used warm milk)
- Per the instruction on the box–combine ingredients, and mix and knead until smooth, adding additional water or flour as needed.
- Roll out the dough into approximately a 9 x 11 rectangle so that the long side is perpendicular to your body. Scoop out the avocado flesh (you can do different size chunks) and place it evenly over the dough.
- Tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in most of the filling, fold the outer edges of the dough as you roll.
- Allow dough to rise for 1 hour, covered, then shape and place (NOTE: As you place the dough in the pan, remember to place it with the seam down) in a lightly greased 9″ x 5″ loaf pan. Cover and let rise until it’s crowned about 1″ over rim of pan, 30 minutes to 1 hour depending on warmth of kitchen.
- Bake in a preheated 350°F oven for 35 to 45 minutes (the center will register 190°F on an instant-read thermometer), tenting lightly with foil if the loaf appears to be browning too quickly. Remove from oven,and cool on a rack.
AD LIB: A few of the customers reviews/comments from the King Arthur Flour website indicated a rising issue with this bread mix. When I made this bread it did not rise as I thought it would, either. However, it still turned out to be a great loaf of bread!