I liked the results of my first attempt but I modified the recipe to improve it. I noted that the bread was yummy with a small amount of honey spread on it so I added honey to the recipe. I also noted that the bread needed to be sweeter anyway so I doubled the amount of sugar.
Due to the low gluten content of the dough/batter, the rising effect of the yeast is really fast ... so much so that the normal rising time of one or two hours is reduced to about ten minutes.
Ingredients:
2 cups of almond flour
1 1/2 cups of regular flour
2 extra large eggs
1/8th ounce of Active dry yeast (one half of a package)
2 tbsp. of sugar
3 tbsp. of honey
1/4 cup of melted butter
1/2 tsp. of baking powder
1 cup of milk, warmed
1/2 tsp. of salt
Directions:
Set the oven temperature to 350ºF.
Mix the yeast into the one cup of warmed 105ºF milk. Add the sugar and stir until dissolved. Let this mixture rest in a warm place for ten minutes.
Mix the eggs and melted butter and honey in an electric mixer with a regular beater.
Add the baking powder and the salt and continue to mix.
Add the yeast mixture and continue to mix.
Add the flours gradually mixing on low speed until the flours mix with the liquid ingredients, then increase the speed to medium.
Mix the dough for three minutes. It will be a loose dough, similar to a batter.
Put the dough into a buttered glass bread pan (or two).
Put the glass bread pan(s) in a warm place for ten minutes, on a cookie tray.
Check the amount of rising of the dough and when it has doubled in bulk it is ready to bake.
Bake the bread for about 45 minutes, on the cookie tray, checking for doneness with a toothpick. If necessary, bake for an additional five to ten minutes.
Put the bread pan(s) on a wooden cutting board and let the bread cool to room temperature.
Use a knife around the edges of the bread to loosen it and remove it from the pan(s).
Serve the bread with butter, and perhaps some honey.