All-Purpose Almond Flour Bread (The Best of Both Worlds!)
Ingredients
2 cups all-purpose flour
2 cups almond flour
8 tsp baking powder
3 tsp white sugar
1 tsp salt
2 1/4 cups milk
1/4 cup olive oil
Instructions
Step 1: Preheat the oven to 430°F and prepare a 9 x 5″ loaf pan by lining it with parchment paper, leaving an overhang for easy lifting.
Step 2: In a bowl, combine flour, baking powder, salt, and sugar.
Step 3: Create a well in the dry ingredients and pour in the oil and milk. Stir until the flour is fully incorporated, resulting in a thick but stirrable batter.
Step 4: Transfer the batter into the loaf pan, using a rubber spatula to smooth the surface and clean the bowl.
Step 5: Bake for 15 minutes, then cover with foil and continue baking for an additional 30 minutes.
Step 6: Once baked, let it cool in the pan for 5 minutes before lifting it out using the excess parchment paper.
Step 7: Allow the loaf to cool completely for at least an hour before slicing, or it will fall apart. This bread is more delicate than yeast bread but slices well after resting, especially on the second day.