(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Country Style Buttermilk Bread
A bread for all seasons or whenever you want, whatever the occsaion. This is a Wonder-bread texture and loft but with great homemade taste and nutrition. A totally stand-up loaf – it keeps fresh for days, is perfect for grilled cheese or French toast or folding over a thick smudge of peanut butter and grape jam (not jelly) or homemade raspberry preserves. This bread is so simple and our own testers still give it raves – it is the bread they bake by default when they are not testing a new one!
1 cup warm water
2 tablespoons instant yeast
1/2 cup warm buttermlk (or regular milk)
3 tablespoons sugar
2 teaspoons salt
1/3 cup unsalted butter, melted
6 cups bread flour
Melted butter for glazing
In a mixer bowl, hand whisk the water and yeast briefly. Add in the sugar, salt, buttermilk or milk, butter, eggs, and most of the flour and mix with a wood spoon. On slowest speed of mixer with the dough hook, add in more flour, to get a soft but resilient dough, about 7-10 minutes.
Spray a large loaf pan (or two 9 by 5 inch ones) with nonstick cooking spray and place on a parchment paper lined baking sheet. Alternatively, you can bake this in one large round bread, free-form (no loaf pans needed)
Remove the dough hook, spray the dough with nonstick cooking spray, and cover entire bowl and machine with a large plastic bag or sheeting. Let rise until almost doubled, 45-70 minutes. Gently deflate on a lightly floured work surface. Form into am oblong shape, making a taut loaf, and place in prepared loaf pan. Make a shallow slit down the length of the bread. Drizzle that small 'well' with some melted butter. Then spray with nonstick cooking spray and cover lightly with plastic bag or sheeting.
Let rise until almost doubled, about 30-45 minutes. Preheat oven to 350 F. Bake 30 to 35 minutes until evenly browned. Brush loaf lightly, if you like, again with melted butter as it comes out of the oven. Let cool in pan 10 minutes and then unmold onto wire rack to cool.
Makes one large loaf
© This is a Marcy Goldman/BetterBaking.com original recipe
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