Honey Buttermilk Bread

Moist Buttermilk Bread,
perfect for sandwiches!

Mmmm. Let me just say...what a delicious bread to break into while the loaf is still warm from the oven! Moist, tender and delicious with a light spread of butter on it, this is a perfect basic loaf for any intention.



Adapted from The Bread Bible: Beth Hensperger's 300 Favorite Recipes

Ingredients: Water, Buttermilk,
Salt, Melted Butter, Honey,
Yeast and Sugar

Ingredients:
3/4 cup warm water (105º-115ºF)
1 tablespoon active dry yeast
1 teaspoon sugar
1.5 cups buttermilk, room temperature
2 tablespoons melted, unsalted butter
3 tablespoons honey
1 tablespoon salt
6-6.25 cups all purpose flour or bread flour




Instructions:


1. Combine the water and yeast in a small bowl, stirring to dissolve. Let stand until foamy, about ten minutes.


2. In a KitchenAid mixer with the paddle attachment, combine the buttermilk, honey, butter and yeast mixture after it has foamed. Add the salt and only 2 cups of flour. Beat hard until combined. Switch to the dough hook and add 1/2 cup flour at a time until you have a shaggy dough that clears the sides of the bowl.


3. Knead for 3 to 4 minutes until the dough is soft and springy. It should spring back when pressed with a fingertip.


4. Place the dough in a greased bowl and cover with greased plastic wrap or spray the top of the dough with cooking spray. Allow to rise at room temperature for about 1-1 1/4 hours, or until doubled. 


5. Gently deflate the dough and turn out onto a lightly floured work surface. Grease two pans. Divide in two and shape into two 9 by 5-inch loaves. Cover loosely with plastic wrap and allow to rise at room temperature until the dough is cresting over the edge about an inch, 30 to 45 minutes.


6. Twenty minutes prior to baking, turn the oven on at 375ºF. Brush the top of the loaves with butter or an egg glaze. Bake the loaves in the center of the oven about 45 minutes, or until the loaves have pulled away slightly from the pans and they sound hollow when tapped. Cool on a wire rack, and allow to cool completely before slicing.



The Process: 

First rise

Flattened out before shaping.

Shaping into a loaf. Flatten, then roll like a jelly roll.
Make sure the seams are pressed snugly.

Two loaves from this recipe.

Forgot to take a picture of the second rise, but when the dough doubles (roughly),
it's ready for the oven. Fresh out of the oven here!

Verdict:
Mmmmm. You must try it.