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This cherry amaretto bread loaf is yeast based and made with melted ice cream!
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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:)
Cherry Amaretto Bread Loaf
This cherry amaretto bread loaf is yeast based and made with melted ice cream! Make 8 by 4 inch loaf
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
Instructions
- 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.
Notes
French Toast Option:Make 3-4 french toast slices with 1/2 cup 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.
Nutritional values are based on one serving
Nutrition
Calories: 245kcal, Carbohydrates: 41g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 161mg, Potassium: 159mg, Fiber: 3g, Sugar: 6g, Vitamin A: 70IU, Calcium: 32mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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It looks different. Thank you. I will try this recipe with my daughters soon.
Will I fancy myself as a bit of a leftover specialist but this is amazing!
What a delicious bread! I never would have thought to add ice-cream to a bread recipe – what a tasty idea!
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I love this!!! And I agree with everyone else here. Anything with ice cream in bread is going to be a huge hit here in my house. Making this one for sure!!!!