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almond creamed corn sandwich bread

(1 rating)
MissAnubis avatar
Recipe by
Tiffany Bannworth
@MissAnubis
Cape Coral, FL

Our family enjoys fresh baked bread almost daily. With 6 boys, a loaf goes very quickly. While I have used the bread machine of late, so I can spend more time with the family, I am genuinely a by hand type of gal. I hope you enjoy the gentle sweetness of the cream corn and the hint of almond. I served it with carved turkey, melted gouda, garden cucumbers (sliced paper thin), garden orange tomatoes, garden leaf lettuce. I made a yummy dill mayo (half mayo, half sour cream, heavy serving of dill).

►
(1 rating)
yield 1 loaf
prep time 1 Hr 30 Min
cook time 45 Min

Ingredients For almond creamed corn sandwich bread

  • 2 1/2 c
    wheat flour
  • 1/4 c
    wheat germ
  • 3/4 c
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1/8 tsp
    kosher salt
  • 1/2 c
    coconut oil
  • 1 c
    whey or water, warm
  • 1 can
    cream corn
  • 1 Tbsp
    almond extract
  • 3 Tbsp
    flax seed. optional
  • 2 Tbsp
    sour cream
  • 1 1/2 tsp
    yeast
  • almonds, slivered

How To Make almond creamed corn sandwich bread

  • 1
    Mix all the ingredients, save slivered almonds, in a ceramic bowl with a wooden spoon until well combined.
  • 2
    Allow to rise in a warm place covered by a wet dish towel for 45 minutes.
  • 3
    Gently degas and place in a greased bread pan. Sprinkle with almonds.
  • 4
    Set in a warm place and cover with wet dish towel for another 30 minutes.
  • 5
    Remove dish towel and transfer to an oven of 325F until cooked throughout. Approximately 45 minutes.
  • 6
    Wait 5 minutes, then transfer to a rack. Allow to cool for and additional 20 minutes before slicing.
  • 7
    I recommend toasting the bread to bring out the flavors.
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