My Hazelnut cream bread loaf
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Warm creamer on stovetop, do not get too hot as not to retard the yeast.
Combine warm creamer, egg yolk and oil, add yeast and stir until desolved.
Cover with plastic wrap and let rise for 1 1/2 hours.
Revove dough to floured surface, knead for about 5 minutes shaping into loaf. Place in greased bread pan, rub loaf with shortening, cover with dry kitchen towel and let rise for another hour.
Bake in 350* oven for 30-45 minutes until golden brown.
This particular bread did not rise on the 1st rise, it rised very little on the 2nd rise, but in the oven it rose up just beautifully!