Wednesday, August 6, 2008

Buttermilk Bread

We ran out of bread yesterday and instead of running out to buy some I had a recipe that I had been wanting to modify for some time. It began as a Kolache recipe that produced extremely dense, but tasty results. I then changed it about to make dinner rolls which were also tasty, but still too dense for my taste. Today I have hit pay dirt!

Buttermilk Bread

1/8 Cup Warm Water
1 TBLSP Evaporated Cane Sugar
2 Tsp Dry Yeast

1/2 Cup Buttermilk
2 TBLSP Evaporated Cane Sugar
4 TBLSP Butter
1/2 Tsp Salt
1 Egg, beaten
2 1/2 Flour (I used 1 cup white whole wheat and 1 1/2 cup whole wheat flour)

Mix the warm water and 1 tablespoon sugar in a small bowl. Sprinkle in the yeast, stirring until dissolved. Let stand for 5 minutes or until the mixture bubbles.

Scald the milk in a small saucepan. With a wire whisk, stir the sugar, salt, and butter into the scalded milk.

Cool to warm temperature, then stir in the beaten egg.

Stir the lukewarm milk into the yeast mixture and beat until smooth.

Stir in the flour a cup at a time until it is fully incorporated and no longer sticky.

Turn the dough onto a floured surface and knead for about 5 minutes or until the dough does not stick to the hands. Form the dough into a ball and place into a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until double in bulk.

Once doubled remove from bowl and knead for 1 minute. Form into a loaf shape and place into greased bread pan. Spray top with oil or brush with butter and place into a warm oven (under 180 F degrees) to rise for 30 minutes. After rising turn the temperature up to 350 F degrees and bake for 20-25 minutes.

This produces one loaf.

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