3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk equivalent [I used Blue Diamond unsweetened original Almond Breeze]**
1/2 to 2/3 cup hot water (less if the weather is warm/humid, more if it's cold/dry), enough to make a soft, smooth dough**
4 Tablespoons (1/2 stick) melted margarine or vegetable oil [I used olive oil]
2 Tablespoons sugar
1 teaspoon salt
1 packet active dry yeast proofed in the lukewarm water/milk mixture OR 2 teaspoons instant yeast
* You can substitute King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe. Don't use bread flour!
** Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. [I put all the ingredients in my bread machine on the dough cycle: 30 minutes machine kneading, 1 hour rise.]
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8.5" x 4.5" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
I used a 9.5" x 5.5" pan rather than the 8.5" x 4.5" pan the recipe calls for, so my loaf came out wider and shorter; next time I'll increase the recipe by 25% or 50%. The comments on the original recipe say to increase all the ingredients proportionately except the yeast, which should stay the same.
It is SO TASTY. I managed to wait all of ten minutes before slicing into it. The crumb is dense, the crust isn't too thick, and the flavor is terrific. I'd never made bread with almond milk before and I'm really happy with how it came out.
EDIT: Here's the 1.25x recipe, in grams for those who prefer to use kitchen scales:
150 g milk equivalent
150 g hot water
65 g olive oil
265 g white flour (you can replace 25 g of flour with the same weight of wheat germ or ground flax seed)
240 g wheat flour
30 g sugar
5 g salt
7 g (1 packet) active dry yeast