Guacamole Bread

Avocado, tomato and garlic - for a guacamole bread.

Source 

Adapted from the Healthy Bread in 5 Minutes a Day 

Taste 3 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 3 3/4 cups all purpose flour (1705 cal)

- 3/4 tbsp yeast

- 1/2 tbsp salt

- 1 1/2 cups lukewarm water (temperature of about 90-100F)

- 1 garlic clove (5 cal)

- 1 ripe medium tomato (20 cal)

- 1/2 ripe avocado, pitted, peeled, and mashed (160 cal)

Total 1890 cal, 2 1-lb loaves, 945 cal/loaf

Instructions

1. Mince the roasted garlic. Wash and puree the tomato, do not discard seeds and peel. Pit, peel and mash the avocado. 

2. In a large container that has a lid, using a wooden spoon mix all the ingredients until all the flour is incorporated. Cover the container (not airtight) and let on the kitchen counter for about 2 hour until the dough approximately doubles in size. 

3. Use the dough after the 2 hour rest or refrigerate it in the same container still covered (not airtight). The refrigerated dough can be used over the next 5 days. 

4. On the baking day, sprinkle the dough with flour to prevent sticking and cut the desired amount. I use half of the dough at a time to make a 1-lb loaf. Gently form a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. If you want, you can also elongate the dough into an oval. Place the loaf on a cornmeal or semolina coated pizza peel. If you do not use a baking stone, place the bread on a cookie sheet which will be used for baking. Let the loaf rest for about 90 minutes (or 40 minutes if using non-refrigerated dough).

5. Place an empty broiler tray in the oven where it will not interfere with the rising of your bread.   About 30 minutes before baking preheat the oven with the broiler tray and the baking stone to 450F. If you do not use the stone, the preheat will be shorter.  

6. Right before baking slash the top of the loaf with a serrated knife. Slide the bread onto the stone, if using, or simply place the cookie sheet into the oven. Pour 1 cup of hot (not boiling) tap water into the broiler tray - be very careful here: the tray is hot and there will be a lot of steam.  Avoid splashing the water on the oven glass door (the glass might crack).

7. Close the oven door as soon as possible to trap the steam inside. Bake for about 40 minutes until the bread is nicely browned. Remove from the oven and let cool on a rack. 

Afterthoughts

- The original recipe used whole wheat flour, but I prefer white flour. 

- I have to admit that this is not my favorite bread flavor-vise. The texture is still great, just as any other artisan bread from this wonderful book. Spinach and Feta cheese is next on my to try list.