This is just not an another bread. This is very unique in two ways. First, this recipe is a brain child of mine. Secondly, This bread was baked with very little fat (from Butter / Oil)
In Tamil Nadu, Avocado is known as Butter Fruit. When I used to make avocado protein shake for my son, I realized avocado consistence is pretty close to soft butter. Hence, thought of substituting avocado for butter.
Earlier, I used avocado in cookies (Avocado Chocolate Cookies) and I am quite satisfied with the end product. But, in bread……..? Unlike cookie, bread needs to be soft, sponge and moist. The fats (from butter / oil) are responsible for these characteristics.
By experimenting with avocado, I gained confidence and decided to bake bread with (my last) avocado left in the fridge. (After scooping the fruit, I had thrown the skin. Thinking I won’t post this here. Because, not sure about the end product / result. Hence, I do not have any avocado or even a skin for photograph)
Needless to say, the bread came beyond my expectations and very glad to share with you.
Ingredients: 1 big avocado (pitted) and mashed ; 1 cup of warm low fat milk ; 3 tbsp. of olive oil ; 4 tbsp. of sugar ; 2 tsp of instant yeast ; 3/4 tsp of salt ; 3 cups of whole wheat flour
Procedure : In bowl add warm milk, sugar, yeast, salt and mix it well.
Now, add oil, mashed avocado and mix with the yeast mixture. Now, add flour little by little to the mixture to form soft and sticky dough.
Transfer the dough into a greased bowl and cover with a damp cloth for about 1 ½ hour or until double in size. Gently deflate the dough and roll into a loaf pan and cover with a damp cloth for about another hour.
Transfer the loaf pan into a pre-heated oven and bake at 180°c for 40 min or till done. Finally brush with melted low fat butter for brown crust.
