Avocado bread loaf

6 servings
15 min
44 min
Very Easy


Number of serving: 6
1 ripe avocado's fresh, about 125 g

330 bread flour

125 g cake flour

70 g honey

100 g tang zhong (from above)

1 teaspoon instant active yeast

1/4 teaspoon salt

1 egg

80 ml fresh milk

30 g butter, room temperature


  • In a small pot, cook the starter dough ingredients with low fire till the mixture comes together. Remove from fire and set aside to cool completely before use.
  • Mix all ingredients in main dough except for butter together in a large mixing bowl to form a soft dough.
  • Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 minutes.
  • Add the unsalted butter in and continue to knead till the dough is shiny and elastic.
  • To test if the dough is ready, pull a small piece off and stretching it with your fingers.
  • If dough is very elastic and pulls to almost see through without breaking, then it's done.
  • Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2 hours.
  • Divide the dough into 4 equal portions, roll round, cover and let rest before shaping.
  • Roll a portion of the dough into a flat oval shape using a rolling pin. Then roll it up at one end like a swiss roll.
  • Place it in a greased bread tin (10cmX10cmX25cm). Repeat with the rest of the bread portions.
  • After shaping, cover the dough and continue proofing for another hour. Preheat oven to 180°C. Bake in the oven (covered) for 42 to 45 minutes till done.
  • Let loaf cool in tin for 5 minutes before unmoulding. Then remove from tin and let cool on rack completely before slicing.


Avocado Bread Loaf, photo 1Avocado Bread Loaf, photo 2Avocado Bread Loaf, photo 3

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