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1
Put the almonds in a blender and blend on high for about 1 minute until finely powdered.
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2
Turn the blender off, add the 2 cups (475 ml) water, vanilla extract, 1/2 tsp (2 ml) sugar and vegetable oil.
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3
Blend on high for about 2 minutes until thoroughly mixed.
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4
Put this almond milk in a pan or in a microwave-proof container.
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5
Add 1 tbsp (15 ml) margarine.
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6
Heat til about 100 degrees (40 C.).
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7
In a separate container, combine the hot water, 1/4 cup (60 ml) sugar and yeast.
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8
Stir, then leave it alone for 5 minutes until the yeast is frothy and has about doubled in size.
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9
Combine the warmed almond milk-margarine and the yeast mixture in a large bowl.
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10
Add the flour, one cup at a time, until the dough is stiff and smooth.
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11
Knead by hand or mixer for five to ten minutes.
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12
Form into a ball, lightly coat with margarine and set in a bowl to rise.
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13
Cover the bowl with a light towel.
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14
After about one hour, punch the dough down and let rise again.
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15
After about 45 minutes, punch the dough down, divide it in two.
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16
Form each half into a loaf and put in greased bread pans.
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17
Cover and let rise a third time.
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18
After about 45 minutes, bake the bread at 350 degrees (175 C.) for about 25 minutes, til golden brown on the top.
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19
Remove from pans and let cool on wire racks.
