This cherry amaretto bread loaf is yeast based and made with melted ice cream! Make 8 by 4 inch loaf
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Yield: 8 servings
- Category: Bread
- Cuisine: American, Vegan
Ingredients
- 1.5 cups bread flour
- 1.5 cups whole wheat flour
- 1 cup melted So Delicious Cherry Amaretto Almond milk icecream
- 1/4 cup warm water
- 1.5 teaspoons active yeast
- 2 Tablespoons raw sugar (or equivalent sweetener)
- 1/2 teaspoon salt
- 2 Tablespoons organic canola oil (or olive oil)
Method
- Add the yeast and 1 teaspoon sugar to warm water. Mix and let it sit until frothy. 10 minutes.
- In a stand mixer, add the flours, salt, rest of the sugar and mix well.
- Add in the melted icecream, oil and yeast mixture and knead for 6-8 minutes. Scraping sides every 2-3 minutes.
- Check the dough when it starts to form and Add a Tablespoon or so more warm water if the dough is hard to touch. Also add in half a cup of chopped cherries if you like.
- Knead into a soft dough. The dough should be soft and well formed. It will be sticky because of the icecream, but not because of excess wetness.
- Place dough in well greased container. Spray water on top, cover and let sit in a warm place for 1.5 hours or until doubled.
- Take dough out on a working surface.
- Using a little bread flour, knead for a minute, and then flatten it out into an inch thick rectangle.
- Roll it up like a jelly roll. Seal the edges. Place the roll seam side down in a well greased or parchment lined bread pan.
- Spray water on top. Sprinkle some oats or seeds.
- Cover with a towel and let rise in a warm place for 45 minutes or until doubled.
- Bake in pre-heated 365 degrees F for 35-40 minutes.
- Remove from bread pan and cool on rack completely before slicing.
- Serve toasted.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.