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Yeast bread with avocado
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Avocado Yeast Bread with Cilantro

A hearty bread with delicious taste and texture with all the health benefits of avocados.
Prep Time4 hrs
Cook Time35 mins
Course: Side Dish, Yeast Bread
Servings: 12 slices
Calories: 304kcal


  • teaspoons (1 package) active dry yeast active yeast
  • cup warm milk 110-115 degrees
  • 1 teaspoon honey
  • 2 ripe avocados pits and skin removed
  • 2 tablespoons cilantro paste or 2 tablespoons chopped, fresh cilantro
  • 1 tablespoon fresh lime juice
  • 3½ - 4 cups all-purpose flour plus additional for kneading
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon avocado oil canola oil may be substituted

Tools and equipment

  • 1 small bowl
  • 1 large bowl
  • stand mixer with dough hook optional
  • olive oil spray
  • 9" x 5" loaf pan
  • plastic wrap


  • Dissolve the yeast in the warm milk in a small bowl. Stir in the honey and allow the mixture to become foamy (approximately 5 minutes).
  • In a large bowl of a stand mixer (optional) mash the avocado, cilantro paste and lime juice.
  • Add the flour, salt, pepper to the avocado mixture and work the ingredients together until they form a rough dough.
  • Add the avocado oil and the yeast mixture to the flour, and with the dough hook (or by hand), knead the dough until fully incorporated *Note - if the dough seems too sticky, add a touch more flour.
  • Turn the dough out onto a lightly floured surface and knead by hand until the dough becomes smooth and elastic.
  • Return the dough to the bowl that has been sprayed lightly with olive oil spray and lightly spray the top of the dough as well.
  • Cover the bowl with plastic wrap and allow the dough to rise until doubled in bulk in a warm, draft free spot for approximately 2½ hours.
  • Once risen, punch the dough down to deflate and turn the dough out onto a lightly floured surface.
  • Divide the dough into 4 equal pieces.
  • Spray the inside of a loaf pan with olive oil spray.
  • Place the 4 pieces of dough snugly into the loaf pan.
  • Allow the dough to rise again in a warm, draft free spot until doubled in volume (approximately 1¼ hours).
  • Preheat oven to 375 degrees.
  • Bake the bread in a preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped.
  • Cool for 15 minutes on a wire rack. Turn the bread out of the loaf pan and continue cooling on a wire rack for an additional 30 minutes before slicing and serving.


This bread makes excellent toast.
The amount of flour needed for this recipe will vary on the conditions the day you make it. A more humid day will require more flour than a dry day.


Serving: 1slice | Calories: 304kcal | Carbohydrates: 61g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 393mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 4mg