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Friday, June 27, 2008

Recipe: Buttermilk Bread

1 1/2 cups buttermilk
1/2 cup water water (110 F)
1/2 cup butter or regular margarine
1/4 cup sugar
1/2 tsp baking soda
2 (.25 oz) pkg active dry yeast
2 tsp salt
5 1/2 cups bread flour

Proof yeast in warm water. Place the butter and buttermilk in a small saucepan. Heat slowly until the butter has melted. Cool to lukewarm.
Place the sugar, salt, baking soda, buttermilk mixture, and yeast in a large mixing bowl. Add 3 cups of flour, one cup at a time, and mix with a dough hook attachment on an electric mixer.
Gradually add the remaining flour while continuing to mix. When the dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth.
Place in a greased bowl, and turn once. Allow to rise until doubled in size. Punch down the dough. Divide and shape into 2 loaves.
Place in two well greased 8 x 4 loaf pans. Allow to rise until dough has risen one inch above the pans. Bake in a preheated 375 F oven for 30 to 35 minutes.
Loaves are done when nicely browned and hollow sounding when thumped.

Yield: 2 loaves

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