My Hazelnut cream bread loaf

Candi Hummer


This recipe turns out a light sweet bread, very amazing for PB&J's! Excellent with coffee, or just to munch with butter!


★★★★★ 2 votes

1 loaf
15 Min
2 Hr


  • 3 c
    bread flour
  • 1 1/2 tsp
  • 2 Tbsp
    packed brown sugar
  • 1 c
    (to 1 1/4 cup) liquid hazelnut coffee creamer
  • 1
    egg yolk
  • 2 Tbsp
    olive oil
  • 2 1/2 tsp
    active dry yeast

How to Make My Hazelnut cream bread loaf


  1. Sift first 3 ingredients into large plastic or glass bowl.
    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.
  2. Add liquid to dry ingredients, mix very well.
    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.
  3. Note- Do not let the bread dough not rising or rising enough scare you into giving up, some breads do not rise on the 1st rise, some dont rise much. Dont let hand made breads discourage you. They are easier than they seem!
    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!

Printable Recipe Card

About My Hazelnut cream bread loaf

Course/Dish: Sweet Breads
Dietary Needs: Vegetarian

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