Soft Buttermilk Mini Breads |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I make these quite often they are simply wonderful and not hard to make, as there is no shaping of the dough for bread, just shape into balls. You should get about 7 mini loaf pans (2 balls each inside) out of this recipe. Another way that I have made these is I cut the dough into small balls (about 1-1/2-inch round) and place three into jumbo muffin cups that have been sprayed with non-stick coating. Warm the buttermilk in the microwave only as it will curdle if warmed on top of the stove! Prep time includes rising time. This dough also makes a great loaf of bread! Ingredients:
1 cup full-fat buttermilk |
1/3 cup cold butter |
2 1/2 tablespoons sugar |
1 1/2 teaspoons salt |
1 cup warm water |
1 teaspoon sugar |
1 tablespoon dry yeast |
4 1/2-6 cups flour |
1/4 teaspoon baking soda |
Directions:
1. Grease 7-8 (5x3-inch mini loaf pans); set aside.
2. Warm oven to 200F for 5 minutes, then TURN OFF immediately after 5 minutes! (this creates a perfect temperature to rise dough).
3. In the meantime, in a microwave 4-cup pyrex measuring cup, place the 1 cup buttermilk, 1/3 cup butter (cut into small chunks) 2-1/2 tablespoons sugar and 1-1/2 teaspoons salt; mix slightly with a spoon.
4. Place in the microwave on HIGH for about 2 minutes, mixing after 1 minute (the butter does not have to be completely melted) the buttermilk should feel warm, but not hot; remove, stir again and set aside.
5. Proof the yeast with 1 teaspoon sugar, in 1 cup warm water for 8-10 minutes, until foamy.
6. Prepare the kneader hook on a heavy-duty stand mixer, and spray the stainless steel bowl with non-stick spray.
7. Put 4 cups of flour and 1/4 teaspoon of baking powder in the bowl; mix slightly with a spoon, then pour the warmed buttermilk mixture into the flour mixture (this all can be done while the yeast is proofing).
8. After the yeast is proofed pour into the flour and buttermilk mixture.
9. Start kneading/mixing on low speed for about 1-2 minutes, adding more flour as needed to create a soft semi-sticky dough that holds around the kneader blade (don't add in too much flour, this will create a heavy bread/bun).
10. Increase speed slightly, and continue to knead the dough for about 7-8 minutes.
11. Remove the dough, and set on the counter, covered with a clean tea towel for 10 minutes.
12. Grease a large bowl (I just use the same bowl that I mixed the dough in).
13. After 10 minutes, knead the dough slightly by hand for about 20-30 seconds, the dough should come together nicely.
14. Shape in a large ball and place in greased bowl.
15. Cover bowl with a clean dry tea towel, and place in the preheated oven (that has been turned off!) for 60-70 minutes until doubled.
16. Remove and punch down dough, then remove/transfer to a clean cutting board or counter.
17. Cut dough into larger size round balls (about the size of a golf ball) and fit two balls in one mini loaf pan.
18. Cover with a clean tea towel, and place back in oven to rise again for around 30 minutes.
19. Remove from oven.
20. Preheat oven to 375 degrees.
21. Place the mini loaf pans in and bake for approximately 25-30 minutes, or until dark golden brown.
22. Remove the bread immediately from pans.
23. Delicious!
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