INGREDIENTS

• 1 ¼ cups Almond Breeze Unsweetened Almond Milk

• 2 teaspoons instant yeast

• 2 tablespoons coconut oil

• 3 - 3 ½ cups cake flour

• 1 egg

• 3 tablespoons brown sugar

• ½ teaspoon salt

• 2 tablespoons melted coconut oil or 1 beaten egg (to brush bread top before baking)

• Almond flakes for garnish

INSTRUCTIONS

• Heat milk to lukewarm (do not boil) and add coconut oil.

• Add yeast to the Almond Breeze Unsweetened Almond Milk while whisking with a fork until dissolved.

• Add 2 cups of flour to milk mixture and mix until batter becomes smooth.

• Add egg, sugar, salt and remaining flour to form a sticky dough.

• Knead sticky dough for 4 minutes until it becomes smooth.

• Shape dough, place in a greased baking tin, cover and allow to rise for 1 hour.

• Just before baking, brush with coconut oil or beaten egg and sprinkle generously with almond flakes.

• Bake in a pre-heated oven at 180°C for25 minutes.

• Remove bread from tin and allow to cool on a wire rack.