Tender, more tender, charcoal toast bread! This loaf is super super super tender, perfect for grilled ‚cheese’, french toast, bread pudding, avocado toast, crôutons and so on– I mean you get the idea, use it for simply everything.
I love the black color, it just makes everything look better and kind of different. I don’t feel, that it affects the taste much or at all.
If you don’t have charcoal powder at home, just leave it out. In this case, you might want to use less almond milk (use only 200 g, if the dough is too dry, add a little bit more).
You can easily double the amounts and make two loaves. I do that quite often. Once breads are baked, I slice up the second one and freeze the slices in an airtight container. That way, I always have my french-toast and avocado toast cravings covered.
Charcoal Toast Bread
Prep time: 10Cook time: 45Total time:
Ingredients
- 1.5 tsp. active dry yeast
- 430 g all purpose flour
- 250 g almond milk, unsweetened
- 2 tbsp. sugar
- 2.5 tsp. salt
- 1 tbsp olive oil
- 2 tsp. activated Charcoal powder
ALSO:
- Olive oil for the pan, working surface
- 2 tbsp. black sesame seeds
Instructions
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- Add all ingredients for the bread into a bowl and knead by hand or using a stand mixer with dough hooks attached. Knead for 4-5 minutes until dough forms a ball.
- Transfer dough into a greased bowl and turn it over so it is completely coated. Cover and let sit for 8-10 hours on the countertop.
- Line a rectangular loaf pan (9-inch) with parchment paper and set aside.
- Transfer dough onto a greased working surface.
- Grease your hands and gently pull it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end into a tight cylinder.
- Evenly spread sesame seeds on top of the dough and place into prepared loaf pan. Cover loaf with a damp towel and let sit at a warm place (not hot!) for 1-2 hours or until doubled in size.
- Towards the end of the rising time, preheat the oven to 375F.
- Bake bread for 45 minutes on middle rack. Remove from pan once baked and transfer onto wire rack to cool down completely before slicing up.
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