My favorite bread is brioche. I told my BFF Alexandra in California how I miss eating a warm brioche and she surprised me with this wonderful recipe that made my life happier!
I consider this to be one of the most genius recipes since it has avocados- my favorite fruit.
Honestly, I would never think about using avocados to make bread!
There are so many different avocados to try as well! What’s your favorite? Share with me on Twitter! @fernandavegandv
I would love to hear about your experience after trying this recipe.
Please share and tag us in your photos on Instagram! @vegandivas
Bake Time: 1 hour
- 2 ripe avocados, mashed. Squeeze a few drops of lemon juice into the avocado so it remains bright green.
- 2 tbsp almond or soy milk
- 2 tbsp non refined sugar
- ½ tsp salt
- 2 tbsp vegan Earth Balance
- 1 package active dry yeast (2¼ tsp)
- ⅓ cup almond milk warm
- 1 cup all-purpose flour
- 2¼ cups bread flour
- Mix the yeast and almond milk in a large bowl or the bowl of a stand mixer and let stand 5 minutes.
- Add to the bowl the all-purpose flour, mashed avocados, non-dairy milk, sugar, salt, and flour.
- Mix well until ingredients have blended together. Then add the bread flour and knead by hand for about 15 minutes or on low-medium speed in a stand mixer for about 8-10 minutes. The dough will be smooth and elastic and although it will appear sticky, it won’t stick to your fingers.
- Add the vegan butter and knead on medium-high speed or by hand until the butter is incorporated into the dough.
- Place the dough in an oil-coated bowl. Cover with plastic wrap and place in a warm place for about 1½ hours or until doubled.
- Punch the dough down, then cover again and let rise for another 2 hours.
- To shape the dough, divide it into four equal portions. Shape each portion into a smooth ball.
- Spray oil on the inside of a standard 9 X 5-inch loaf pan.
- Place the four balls of dough touching each other inside the loaf pan. Brush with some olive oil mixed with salt.
- Cover loosely with oiled plastic wrap and let rise another hour or until the loaf fills the pan and mushrooms over it.
- Brush some more of the olive-oil-salt mixture over the top.
- Bake in a 375-degree oven about 30 minutes.