Almond Honey Bread (Breadmaker Recipe) 杏仁蜂蜜面包机食谱 （中英食谱教程）

This loaf uses ingredients like ground almond and honey and is healthy and nutritious. 

A good and simple breadmaker recipe to try! 

这款面包机做的面包用了杏仁与蜂蜜，营养丰富又美味! 

Source from Internet 

Source from Internet

Almond Honey Bread 
杏仁蜂蜜面包 
（english recipe adapted and modified from Chex Cateylou, 中文食谱由bakingtaitai翻译）


Ingredients:
300g bread flour (I used Blue Jacket bread flour) 
50g almond meal/ground almond
1 teaspoon (5g) salt
1 teaspoon (3g) active dry yeast
200g fresh milk
30g honey

食材：
300克 高筋面粉  (我用水手牌特级强力粉）
50克 杏仁粉
1小勺 (5克) 盐
1小勺 (3克) 活性干酵母
200克 鲜牛奶
30克 蜂蜜

Method 做法:

1. Place all ingredients into the breadmaker pan based on the sequence as seen in the photo below . (Note: Salt is placed at the side. Make an indention at the centre of the flour and add instant yeast, make sure it does not touch the wet ingredients below.)

1。根据以下照片的序列，将所有配料放入面包桶。(注：盐放在一边。把酵母粉放在面粉中间，确保不接触到下面湿的成分)

2. Make selection for the program, loaf size and crust colour on your breadmaker. (Kenwood BM250 - select 750g loaf, light crust and program 1 (basic). This cycle takes 3 hrs and 18mins to complete.)

2。选择程序，面包尺寸和外皮颜色。 （Kenwood 面包机- 我选择了750克重，外皮浅色。1 -基本做法 ，这个过程需要3个小时，18分钟完成）。

3.Press start and let machine do the rest of the work. (I remove the dough paddle at the last stage of kneading [Kenwood BM time 1:42] so that the bottom of the loaf will not have a big hole). 

3。按下启动键，让机器做剩下的工作。(当面团经过最后的搅拌过程，我把内锅的叶片取出，[Kenwood 面包机- 取出时间1:42] 面包底才不会有个大洞。)

4. Remove from breadmaker when the program ends and transfer the bread to cool on a wiring rack for at least half an hour before slicing.

4。程序结束后，将面包取出面包机，转移到架子上冷却至少半小时， 再切片。

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Thanks for dropping by. See you again! 

谢谢您的拜访，下次再见！

Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。"

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