Old-Fashioned Buttermilk Bread |
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Prep Time: 5 Minutes Cook Time: 1860 Minutes |
Ready In: 1865 Minutes Servings: 10 |
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This is another recipe I found in my Betty Crocker Bread book for the ABM. It is light and so good.I prefer letting the machine do the work but bake my bread in the oven. Ingredients:
1 3/4 cups buttermilk, plus |
2 tablespoons buttermilk |
2 tablespoons butter |
1 tablespoon honey or 1 tablespoon barley malt |
1 tablespoon sugar |
3 cups whole wheat flour |
1 cup white flour |
2 tablespoons vital wheat gluten |
1/4 teaspoon baking soda |
1 1/2 teaspoons salt |
2 teaspoons active dry yeast |
Directions:
1. All ingredients should be at room temperature before starting.
2. Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.
3. I made mine with the Dough Cycle.
4. After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
5. Split in 2 and shape into 2 loaves.
6. Place in 2-8'' loaf pans.
7. Set to rise in a warm place for 45 minutes.
8. Slash the top.
9. Bake in a 350 oven for 30- 35 minutes or until fully baked.
10. Tip:.
11. For an instant proofer, heat 1 cup water in microwave for 1 minute.
12. Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.
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