Told ya, that I used some of the icecream in breads too. Well here is one yeast bread loaf made with melted ice cream! The icecream gives it a mild flavor and as most of my mildly sweeet breads works great for French Toasts(recipe included)! Breakfast should be fun and simple with a few new twists every now and then.:) The flavor can be enhanced with some added cherries and amaretto extract or liquor.
This yeast bread Loaf is made with melted So Delicious Cherry Amaretto Almond Milk icecream. Its a perfect Loaf to get everyone to eat more whole grain without knowing it. An icecream bread will always be picked up before a plain wheat loaf
It has a mild taste of the Cherry Amaretto ice cream and tastes best toasted. Add chopped up cherries when cherries are in season for a cherry filled loaf. Both the coconut milk and almond milk versions of the ice cream will work. This bread is soy free. Use other icecreams for variations:)
Lots of amazing things this month! This bread got selected for the So Delicious So Much to love contest!
– Only 25 recipes get selected from a huge number of submissions by professional chefs, nutritionists, bloggers, for each of 4 categories.
– This week is about Breakfast and my bread made it to the Top 25!:)
– Every week, this month on Monday we will know which recipes made it (selection by So Delicious based or originality, photos, other things) and the voting for the category goes on all week till Sunday midnight.
– All the voters get entered to win amazing things too. like A yearly supply of So Delicious Dairy free Products! And if the recipe you voted for wins that week, you get even bigger prizes.. like a getaway to culinary resort and more. Each week you vote, you also get a $1 coupon instantly. This contest is on Facebook and you can vote every day.
If you like my vegan breads, You can vote everyday this week on Facebook for this Cherry Amaretto yeast Bread loaf Here, to get the bread to Top 1, and you and me will all win! Thanks a bazillion for all the votes and love!:)) xoxo
Ingredients: Make 8 by 4 inch loaf
1.5 cups bread flour
1.5 cups whole wheat flour
1 cup melted So Delicious Cherry Amaretto Almond milk icecream
1/4+ 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
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.
French Toast Option:Make 3-4 french toast slices with 1/2 cup So Delicious Vanilla almond milk and a Tablespoon each of finely ground Oats and flax seed. Dip and pan fry the slices. Serve topped with warm maple and a dollop of the Cherry Amaretto ice cream.
The Winner of the So Delicious coupon booklet giveaway on the Review and Quinoa cookie post is
Comment number 9
Anu from Anu’s Healthy Kitchen!
This bread is heading to Hearth Soul blog hop, Slightly Indulgent Tuesdays, Ricki’s wellness weekend, Alerrgy Free Wednesdays.