Name: Avocado and Nut Bread recipe by Mayuri Patel at BetterButter
Prep time: 180 min
Cook time: 50 min
Total time: 230 min
Yield: 8
Ingredients: 3.5 cups all purpose flour (plain flour); 21/4 tsp instant active dry yeast; 1 tsp sugar; 1 cup chopped avocado; 1/2 cup chopped fresh coriander (cilantro); 1-2 green chili or jalapeno; 1 tbsp lime juice; 1.5 tsp salt; 1 tsp coarse pepper powder; 1 tbsp olive oil; 1/2 cup hot milk; 1/4 cup chopped walnuts; 1/4 cup chopped almonds; 1/4 cup pumpkin seeds; 1/4 cup sunflower seeds

Ingredients Serving: 8

3.5 cups all purpose flour (plain flour)
21/4 tsp instant active dry yeast
1 tsp sugar
1 cup chopped avocado
1/2 cup chopped fresh coriander (cilantro)
1-2 green chili or jalapeno
1 tbsp lime juice
1.5 tsp salt
1 tsp coarse pepper powder
1 tbsp olive oil
1/2 cup hot milk
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Instructions

Process avocado, coriander and chopped chili in a food processor to get a smooth paste.
Add lime juice, oil and milk to the paste and mix well.
Add flour, salt, sugar, yeast and pepper into a big bowl. Mix well.
Add the avocado mixture to dry mixture and knead
Dust the worktop with some flour. Knead the dough for 10-15 minutes till its smooth and silky. If it’s too sticky, add little flour.
Shape the dough into a ball. Grease the bowl with oil. Rub oil over the dough and place it in the bowl.
Cover the bowl with cling film or a lid. Let the dough rise till its double in size in a warm place for 2 hours
Gently remove the risen dough onto a lightly flour dusted worktop. Bring the dough together and roll it out into a thick rectangle. One side should be the same length as the loaf tin.
Sprinkle the nuts and some of the seeds over the dough. Lightly press it into the dough using a rolling pin.
Grease the loaf tin 9" X 5". Roll the dough like a Swiss roll. Pinch the seams. Tuck in the ends. Place the dough in the tin.
Let it rise for 45-50 minutes or till the dough is 1' above the rim of the tin. Preheat the oven to 180°C.
Brush the top of the risen dough with some milk. Sprinkle the remaining seeds.
Bake the loaf for 30-35 minutes or till its golden brown in color. Remove the bread from the tin. Let it cool down completely before you slice it. Slice and serve

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