Joanna’s event sparked off my ‘Cook to be Healthy” mood and I was in a full swing to make something which would be beneficial to my health along with making my other darker ( read ‘wanting taboo dishes w.r.t the above clause’ ) side happy and contended too:). Was racking my brains of what I should make when my hubby, with full vigour, came home yday nite and asked me for Badam Kheer. Here I have to mention that he loves almonds like crazy! All i have to do to make him eat something would be to mention presence of almonds and the dish would be empty in a jiffy!

But Almond Kheer/pudding and healthy! well not so unanimous with my clause thanks to that Sugar! and well who ever heard of not going for second helpings not to talk about 3rd 4th! So thats when tried this recipe I had noted down from net and tweaked it to fulfil my ‘weighty’ aim – Almond Milk Bread and that which will be my entry for Zorra’s World Bread Day Event

What is that one food thats very high in Fat but v good for one’s health? – Thats would be Almonds. How? They are so high in monounsaturated fats ( oh yeah! the same which we keep hearing all over again and again ) which fight and prevents Heart related risks. Time to go nutty along with Olive oils and Avocados.

They lower cholesterol along with supplying our body with rich dose of magnesium and Potassium ( move over bananas!)

Well,before i deviate completely with my “Health” facts lemme bounce back to the recipe.

Ingrediants

• 1 cup Whole Almonds
• 2 1/4 cups of reduced fat milk
• 1 tsp saffron threads
• 1 tsp Active Dry Yeast
• 2 tbsp unsalted butter, cut into small pieces
• 2-3 cups of all purpose flour
• 3 tbsp sugar ( or as per your taste although 1/4 cup max is preferable )
• pinch of salt

Method

2.Place in a heavy pot with 2 cups of the milk and simmer until thickened.

3.Cool it to lukewarm.

4.Heat the 1/4 cup of milk to lukewarm and infuse the saffron threads.

5.Stir it then into the Almond milk mixture; set aside.

6.Mix the butter and 1 cup of flour and toss it well.

7.Add the almond mixture,sugar and salt and mix it well.

8.Transfer the dough to a clean bowl,cover it with plastic and proof it for 1 1/2 to 2 hours.

9. Lightly grease a loaf pan, place the dough in it.

10. Brush it with melted butter ( optional ) and bake it for 25 min or until the loaves are golden brown and sound hallow when tapped on the bottom.

11. Cool it for 20-30 min before slicing. It turns out crunchy on the outside and moist in the inside. I luv it when its little warm though!

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