This bread has a satisfying nutty taste and texture.
- 3¼ cups Pamela’s Artisan Flour Blend (460 gr.)
- ¾ cup almond flour Almond Flour
- 2¼ tsp salt
- 3½ tsp yeast
- 1½ cups warm water (100°)
- 2 TBSP honey or agave
- 3 eggs, large
- ¼ cup plus 2 TBSP oil
Yield:
Proof yeast by sprinkling yeast on top of warm water (100°). Whisk dry ingredients in a bowl of stand mixer. Mix honey, eggs, and oil. Make a well and add the egg mixture and yeast with water. Mix on low until flour is moistened. Mix on high just until mixed, less than a minute.
Scoop into pan sprayed with non-stick spray and fit with a parchment collar so it does not come over the sides when baking. Dome top with oil and a spatula and cut a couple of small slits in the top to prevent uneven splitting while baking.
Drape with plastic wrap and let rise to double its size in a warm draft-free spot. Preheat oven to 350°. Bake for 60 to 70 minutes until it feels light and nicely browned.
© Pamela's Products, Inc.