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Avocado Sandwich Bread Recipe

Avocado Sandwich Bread Recipe

Learn how to make the best homemade avocado sandwich bread with this easy baking recipe. Ripe avocados add moisture and nutrition to this everyday loaf, creating perfectly soft slices that elevate any sandwich. The simple technique yields consistent results every time, making it a foolproof addition to your bread repertoire.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 loaf (14 slices)
An overhead shot of freshly sliced avocado sandwich bread arranged on a rustic wooden cutting board, with one slice propped up to showcase its light green-tinted crumb and perfectly golden crust. Soft natural light streams from a side window, highlighting the bread's tender texture and moist interior. A halved avocado, fresh herbs, and a drizzle of olive oil sit alongside, suggesting serving possibilities. A vintage bread knife rests nearby, and a few breadcrumbs are artfully scattered across the wood surface, creating a lived-in, homely atmosphere that emphasizes this bread's wholesome, handmade quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 ripe avocado (approximately 150g flesh)</li><li class="ingredients-single-item">240ml warm milk</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">2 tablespoons honey (or maple syrup)</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">450g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tablespoon sesame seeds (optional, for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm x 13cm (9" x 5") loaf pan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Plastic wrap or damp kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mashing the ripe avocado in a large bowl until completely smooth and free of lumps. The smoother your avocado puree, the more even your bread's color and texture will be. Add the lemon juice and mix well - this not only preserves the avocado's color but adds a subtle brightness to the bread's flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl or measuring cup, combine the warm milk (around 38°C/100°F - it should feel just warm to the touch, not hot) with honey and sprinkle the yeast over the top. Let this mixture sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will give your bread a proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the yeast mixture and olive oil to the mashed avocado, stirring until well combined. The oil contributes to the bread's softness and helps extend its shelf life by retaining moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center and pour in the avocado-yeast mixture. Mix initially with a wooden spoon until a shaggy dough forms, then transfer to a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Knead the dough for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky, with a subtle green hue from the avocado. If using a stand mixer, use the dough hook attachment and knead on medium-low speed for about 6-8 minutes. The kneading develops gluten, creating the bread's structure and ensuring a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The first rise develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into a loaf by patting into a rectangle roughly the length of your loaf pan, then rolling it up tightly from the short end. Pinch the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped dough seam-side down in a greased 23cm x 13cm (9" x 5") loaf pan. Cover loosely and let rise again for 45-60 minutes, or until the dough has risen about 2.5cm (1 inch) above the rim of the pan. This second rise gives your bread its final volume and light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is on its second rise, preheat your oven to 180°C (350°F). Position a rack in the middle of the oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before baking, gently brush the top of the loaf with beaten egg and sprinkle with sesame seeds if using. The egg wash creates a beautiful golden brown crust while the seeds add texture and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover with aluminum foil for the last 15 minutes of baking. The internal temperature should reach about 90°C (195°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing. This cooling period is crucial - cutting warm bread can make it gummy and ruin the texture you've worked so hard to create.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once completely cooled (at least 1 hour), slice with a serrated knife. Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months. The avocado's natural oils help keep this bread moist longer than traditional sandwich bread.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Avocado Sandwich Bread Recipe?

This nutritious bread uses ripe avocado, bread flour, active dry yeast, warm milk, olive oil, honey, lemon juice, salt, and egg (for wash). Optional sesame seeds add texture to the top. The avocado provides moisture and nutrients while creating the bread's distinctive light green colour.

How to cook Avocado Sandwich Bread Recipe at home?

Learn how to cook Avocado Sandwich Bread by first mixing mashed avocado with warm milk, yeast, honey, and olive oil. Combine with flour and salt, then knead until elastic. Let the dough rise twice—first in a bowl and again in the loaf pan. Brush with egg wash, sprinkle with optional sesame seeds, and bake at 180°C for about 45 minutes until golden and hollow-sounding when tapped.

Does avocado bread have a strong avocado flavour?

No, avocado bread has a surprisingly subtle flavour. The avocado primarily contributes moisture and nutrition rather than an overwhelming taste. The result is a mildly nutty, slightly buttery bread with a tender crumb that complements both sweet and savoury sandwich fillings without dominating them.

How can I keep homemade bread fresh longer?

Store your avocado bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the cooled loaf and freeze individual portions wrapped in cling film and a freezer bag for up to 3 months. The avocado oils naturally help this bread stay moist longer than typical loaves.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes the process easier, you can make this bread entirely by hand. Mix ingredients with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Hand-kneading often produces excellent results.

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My kids request it specifically for their school lunches now.", "name": "Subtle Flavor Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-08", "reviewBody": "Healthier alternative to regular bread! As someone watching their nutrition, I appreciate how this bread incorporates vegetables without sacrificing taste or texture. The bread stays fresh much longer than store-bought loaves too.", "name": "Nutritious and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-05", "reviewBody": "Kids didn't notice hidden vegetables! My picky eaters gobbled this bread up without questioning the green tint. It's now my secret weapon for adding nutrition to their diets. The texture is amazing - soft but sturdy enough for sandwiches.", "name": "Picky Eater Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-01", "reviewBody": "Freezes beautifully for meal prep! I make two loaves at once and freeze one in slices. They defrost perfectly and taste just as fresh. The gorgeous green tint throughout the slices makes for impressive sandwiches that stand out at lunch meetings.", "name": "Perfect for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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