Almond Bread in Rice Cooker | 杏仁奶面包

Ever since I made bread using rice cooker, I have been totally hooked on it. I find that bread can also be very, moist, soft and fluffy even with rice cooker. I believe its the steam in the rice cooker that gives it the extra moisture.

I have been experimenting with different types of bread textures and filling. One of my latest creations is an almond bread swirl baked with a rice cooker. It is a light bread using almond milk and filled with ground almond butter cream.

Prep TimeProof TimeCooking TimeServes
30 minutes2 hour40 minutes7-8 persons



  • 3/4 cups toasted almond nuts (use blender to process almonds into coarsely ground almonds) 烤热杏仁 3/4杯
  • 60 grams ( 1/3 cup ) sugar 糖 60克 (1/3杯)
  • 60 grams (1/4 cup) softened butter 黄油 (软) 60克 (1/4杯)
  • a pinch of salt 少许盐
  • 1 egg 鸡蛋1粒


  • 300 grams (2-1/3 cup) bread flour 高筋面粉 300克 (2-1/3杯)
  • 200-210 ml (3/4 cup + 1 tablespoon) almond milk, lukewarm 杏仁奶 200-210毫升(3/4杯+1汤匙)
  • 30 grams (2-1/2 tablespoon) sugar 糖 30克 (2-1/2汤匙)
  • 1/4 teaspoon salt 盐1/4茶匙
  • 4 grams (1 teaspoon) yeast 酵母 4克 (1茶匙)
  • 15 ml (1 tablespoon) vegetable oil 菜油 15克


  1. Prepare the filling. Mix ground almonds, sugar, salt. Rub in the softened butter. Add egg and mix well. Cover with plastic wrap and place in the fridge.
  2. Add yeast and a pinch of sugar into the almond milk. Wait for a few minutes until it turns foamy
  3. While waiting, mix the flour, remaining sugar and salt. Add the almond milk and yeast mixture. Mix well. Form a dough
  4. Place dough onto a work surface. Add oil a little at a time for first 8 minutes while kneading dough. Knead the dough until all the oil is absorbed. Dough will feel bouncy and springy
  5. Cover dough and proof for 1 hour or until double in size. Current temperature is 29°C. If your area is colder, then it will take longer for the dough to double in size
  6. While waiting, oil the rice cooker pot with butter to prevent the bread from getting stuck to the pot
  7. Once the dough is double in size, knock out all the air. Flatten into a large disk with a rolling pin.
  8. Fold into half, then flatten again. Repeat another time
  9. Flatten into a 12 inch by 9 inch rectangle.
  10. Place the filling onto half the rectangle. See video for shaping of the dough.
  11. Place in the rice cooker pot. Proof another 45 minutes or until double in size.
  12. Bake 30 minutes, bread function. If you don’t have bread function, you can use rice function. Cooking time varies with different rice cooker and function.
  13. After the first bake, remove the pot from the rice cooker. Place on wire rack to cool for 15 minutes
  14. Then flip the bread and bake another 10 minutes or until the top part is golden brown. Cooking time varies with different rice cooker and function.
  15. Remove the let cool. Brush the top with honey and sprinkle with almond flakes (optional). Can serve warm or at room temperature

Video on Almond Bread in Rice Cooker | 杏仁奶面包