Here is a fun recipe for avocado toast.
Warning! It uses homemade bread.
I have been making a lot of homemade bread lately. A bread machine makes it easy. I recently acquired a Cuisinart brand machine for 70% off by buying a used model on Amazon. Here is a snapshot of it, with features. I like it because it has a dough mode for making pizza and it is easy to use. It also does not catch on fire like a cheaper model that had to be discarded!
5 benefits of making your own bread:
- it is almost 50% cheaper compared to store-bought bread on average ($2.35 per loaf versus $4.99 per loaf) recipe-cost-bread
- it has less salt (17 mg versus 190 mg for store-bought bread on average)
- it has more fiber (3 grams versus <1 gram for store-bought bread)
- it is so delicious
- the aroma in the house lasts for hours
Here is the bread recipe:
- 1.1 cups of warm water (1 cup plus 2 tablespoons give or take) (9 ounces)
- 1 cup white bread flour (5 ounces)
- 1.6 cups of white whole wheat flour ( 8 ounces)
- 2 tsp instant dry yeast (1/4 ounce)
- pinch salt
- pinch sugar
- 2 tsp olive oil
I add all of the ingredients to the bread machine, choose the white bread process with the medium color option and press start. In 2-2.5 hours I have a fresh loaf of bread that provides 10 slices. I am using it one slice per serving for "tartines" or open-faced sandwiches, breakfast (recipe coming next Friday), and for baked croutons.
Now for the avocado toast part:
- 2 slices homemade bread (recipe above and linked below or use whole grain bread)
- 1 small ripe Haas avocado, cut in half
- 1 tsp minced onion
- lemon juice
Toast the bread. Mash half of an avocado with the onion and lemon juice. Place the mashed avocado on the toast. Next top the avocado on toast with the lettuce and tomato. Serve immediately.
Recipes are free so you can view their nutritional analysis and download:
Serve with home-made broccoli cream soup:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.