A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, January 06, 2011

Buttermilk White Bread

Another use for leftover buttermilk! or make this and use leftover buttermilk for salad dressing? any way it's good and tangy and useful when you don't want to make sourdough - good for sandwiches and toast - it's stolen from James Beard's On Bread, the recipe supposedly also makes good rolls - need to try those sometime ...

The recipe barely made 2 9x5 inch loaves - I would perhaps increase the buttermilk to 3 cups next time or make 2 8 inch loaves? Ok, I made some more today and used 3 cups of buttermilk, leaving everything else the same - I think there was too much salt for one loaf, but it seems fine for two - it worked really well and made 2 nice sized loaves! I've adjusted the recipe to reflect the increase ... btw, I added some whole wheat flour and it worked out well.

1 pkg yeast

1 tbsp sugar

1/2 cup warm water


1 tbsp salt

3 tbsp melted butter

3 cups slightly warmed buttermilk

Proof yeast, sugar, warm water in a small bowl

add salt and melted butter to buttermilk

Add proofed yeast, then add flour and knead

Place in buttered bowl and let rise until doubled

Divide into two portions and form loaves, place in buttered loaf pans and cover

Let rise again

Bake in preheated oven at 375F for about 40 minutes


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