ALMOND BREAD LOAF [OVERNIGHT DOUGH METHOD]

I baked this bread because I have some ground almond in the fridge.  I followed the Black Sesame Loaf Bread recipe and just substituted the black sesame paste with ground almond.   Here I increased the quantity because I wanted to make 2  bigger loaves of bread.

 Overnight Dough [about 660gm]

3 cups plain flour - sifted

2 tbsp sugar

1.5 tsp instant yeast

1 cup water

• Mix all ingredients into a dough.  Divide into 2 equal portions.  Keep in plastic bags.  Tie up and keep in the fridge [I kept the 2ortions in an airtight container in the fridge].  Can be kept for up to 7 days.  Thaw for 10-15 minutes before using.

Bread Dough [makes 2 loaves of  550gm bread]

300 - 330 gm overnight dough [1 portion of the overnight dough]

1 large egg

200 ml water [less if using a large egg] or milk

30 gm ground almond [I ground roasted almonds for this]

1.5 tbsp sugar

3/4 tsp yeast

1 tsp salt

375 gm bread flour

2 tbsp margarine

1. Tear the overnight dough into smaller pieces in the mixing bowl.  Add in all the ingredients except the water, bread flour and margarine.  Mix well.
2. Add in bread flour.  Knead and gradually add in water [may need less].  Continue kneading into a soft dough [about 10 minutes] then add in margarine.  Knead for another 10 minutes on medium speed until a soft and smooth dough is formed.
3. Cover and leave to proof for 15 minutes before shaping dough.
4. Punch down dough and divide into 2 portions [if baking 2 loaves].  Fold into thirds and roll out swiss roll style.  Roll into a log and place on Pullman's tin.  Cover and leave to proof for at least 1-2 hours or double in size.
5. Baked in a preheated oven at 180 degrees for 25 minutes.
6. Remove and cool before storing.
   

Note:
When bread is not so soft after 2 days, toast them, they taste good with butter and jam.