Almond Creamed Corn Sandwich Bread

Tiffany Bannworth

By
@MissAnubis

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).


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Comments:

Serves:

1 loaf

Prep:

1 Hr 30 Min

Cook:

45 Min

Ingredients

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(s)
cream corn
1 Tbsp
almond extract
3 Tbsp
flax seed. optional
2 Tbsp
sour cream
1 1/2 tsp
yeast
almonds, slivered

Directions Step-By-Step

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.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy