Recipe for homemade bread made without kneading & in one bowl. Rich with butter, milk and lots of almonds. The mold is made with a Noda Enameled Bat (24.2 x 19.6 x 3.5 cm).

Almond & butter flavored fluffy bread --Knead & easy with one bowl!

A recipe for homemade bread that can be made without kneading and in one bowl. Rich taste with plenty of butter, milk and almonds. bat.

Material ( For 6-8 people )
Strong flour	200g (7.05oz)
Millet sugar	30g (1.06oz)
Dry yeast	1 tsp.
salt	1/2 teaspoon
milk	200ml (6.76us fl oz)
Unsalted butter	30g (1.06oz)
Sliced almonds	15g (0.53oz)
Unsalted butter (for finishing)	15g (0.53oz)
Granulated sugar	Appropriate amount

Almond & Buttery Fluffy Bread -- No Knead & One Bowl! Use enameled baking pan

Easy bread recipes that can be made without kneading. Rich with butter, milk, and lots of almonds. The mold is made using a Noda Enameled Baking Vat (24.2 x 19.6 x 3.5 cm).

Easy Bread with Almonds & Butter

Ingredients
200g (7.05oz) strong flour
30 g of light brown sugar
1 teaspoon dry yeast
1/2 teaspoon salt
Milk 200ml (6.76us fl oz)
30 g unsalted butter
15 g sliced almonds
15 g unsalted butter (for finishing)
Granulated sugar to taste

Method of preparation
1. warm milk and unsalted butter (30g (1.06oz)) in a microwave oven (500-600W) for 1 minute to mix. Cool to the temperature of human skin.

Recipe] Homemade Almond & Butter Flavored Bread -- No Knead & One Bowl! Use enameled baking pan

2. In a bowl, combine the strong flour, cane sugar, dry yeast, and salt, and mix well with a whisk.

3. Pour "1" into "2" bowl and mix well with a whisk.

4. roll the dough into a ball with a rubber spatula. Transfer to a Tupperware container, cover, and let ferment at room temperature for 1 to 1 1/2 hours.
(In this case, the dough fermented for 1.5 hours at about 20 degrees Celsius.

Transfer the dough to a Tupperware container and tape it to the height of the dough to make it easier to see how it puffs up!

5. When the dough has expanded 1.5 to 2 times, transfer to an enameled baking pan (24.2 x 19.6 x 3.5 cm) lined with a cookie sheet. Flatten the surface with a rubber spatula wetted with water.

After 1.5 hours at room temperature (approx. 20 degrees Celsius), it has swelled to about twice its original size.

Pour the mixture into an enameled bat.

6. sprinkle with sliced almonds, thinly sliced unsalted butter (for finishing) and granulated sugar. Let rest at room temperature for 20 minutes.

7. Place in a preheated oven at 180°C and bake for 25 to 30 minutes. If the cake seems to brown too much, cover it with aluminum foil halfway through baking.

The surface is crispy and savory, while the inside is fluffy and crispy. The rich flavor of butter, sliced almonds, and granulated sugar creates a mellow taste that is delicious even without anything else. For a richer taste, try adding cream cheese or drizzling honey on top.

For baking, you can use an enameled baking pan (24.2 x 19.6 x 3.5 cm) or an 18 x 18 cm square mold. If you do not have a suitable mold, feel free to try spreading them out on a cookie sheet-lined baking sheet and baking them.

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