On my last day of high school, I decided to make each of my teachers a loaf of bread. One of my teachers was vegan and from Milwaukee. For him, I made this challah in which the liquid used is a lager and the eggs are replaced with avacado (and a tiny bit of lemon to prevent browning), giving the dough a unique green tinge.
I shaped the dough into a trefoil knot, which I was convinced would look cool. It didn't.
Before baking, I glazed the dough with some molasses mixed with a tiny bit of water.
The bread was tasty, but a bit dense. I attribute this to the fact that eggs expand when cooked, while avacadoes do not. Perhaps this could be fixed with a bit of baking powder?
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Avocado in place of eggs - who knew! Well done and Happy baking
Beer and avo sounds like a great combination. I would love to try this one.
Fantastic bake and very creative. I think maybe you can try using a Tangzong technique to lighten up the dough. You can also try to increase the hydration by adding more water to the recipe. A whole egg is around 76% water while avocado I'm not sure how much water it contains.
If you want to try another recipe with avocado, you can take a stab at one of my favorites: https://mookielovesbread.wordpress.com/2012/02/09/avocado-sourdough-bread/
I looked up tangzong. It reminds me of the Tuscan bread recipe from BBA. I'll certainly give it a try. Increasing the hydration may make it harder to shape.
Looks delicious too. You've sure given me something to think about. Lovely.
- Abe.
direction but I can't help thinking of turning this bun into a BLT with a sprinkle of roasted garlic. :)
On Challah?
Lol.
Drat! I tend to kick it out of my doughs... How much sugar is in the dough by the way?