Step 1

Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt. Set aside.

Step 2

In a separate bowl, mash the avocados with lemon juice, then add to the dry ingredients

Step 3

Start to knead the dough at a low setting (speed for about a minute

Step 4

If there are still dry ingredients remaining, add water one tablespoon at a time* until there are no dry ingredients remaining.*I used 2 Tbsp of water, but more or less may be needed depending on the protein content of the flour, the water content in the avocados, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.

Step 5

Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Step 6

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

Step 7

Cover and let rise until doubled, about 60-90 minutes***

Step 8

Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.

Step 9

Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.

Step 10

Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C

Step 11

Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).

Step 12

Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.

Step 13

Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.

Step 14

You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.