Buttermilk Bread II Chef John's Recipe
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| Buttermilk Bread II |
"This bread is delicious plain or toasted. I make it at least once a week."
Ingredients :
- 1 1/2 cups buttermilk
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup margarine
- 1/4 cup white sugar
- 1/2 teaspoon baking soda
- 2 (.25 ounce) packages active dry yeast
- 2 teaspoons salt
- 5 1/2 cups bread flour
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 3H |
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- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When 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 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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