1 ¼ cups Almond Breeze Unsweetened Almond Milk
2 teaspoons instant yeast
2 tablespoons coconut oil
3 - 3 ½ cups cake flour
3 tablespoons brown sugar
½ teaspoon salt
2 tablespoons melted coconut oil or 1 beaten egg (to brush bread top before baking)
Almond flakes for garnish
Heat milk to lukewarm (do not boil) and add coconut oil.
Add yeast to the Almond Breeze Unsweetened Almond Milk while whisking with a fork until dissolved.
Add 2 cups of flour to milk mixture and mix until batter becomes smooth.
Add egg, sugar, salt and remaining flour to form a sticky dough.
Knead sticky dough for 4 minutes until it becomes smooth.
Shape dough, place in a greased baking tin, cover and allow to rise for 1 hour.
Just before baking, brush with coconut oil or beaten egg and sprinkle generously with almond flakes.
Bake in a pre-heated oven at 180°C for25 minutes.
Remove bread from tin and allow to cool on a wire rack.