Wednesday, June 12, 2013

The BEST Buttermilk Bread

 Yesterday, out of bread, Mom picked up a container of buttermilk at the supermarket so we could make our own favorite buttermilk bread. We've tried lots of breads in our automatic bread maker (our second, in fact; an older used machine that still works) but we've found none we like better - nor more foolproof - than this one.

 So yesterday afternoon I gathered the ingredients, measured them into the baking pan and set the machine to work. Just after 6 p.m. I pulled this out:

 There's not much to making a one pound loaf as shown:

3/4 cup + 2 tablespoon buttermilk
1 tablespoon margarine
2 cups flour
1 tablespoon sugar
3/4 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon Active Dry yeast

The recipe is posted on the Bread World website. Click here for the complete recipe and also an ingredient list for 1.5 pound and 2 pound loaves.
 A quick note: we've found with most breads made in our automatic bread machine to use slightly less yeast than called for. I actually use 3/4 teaspoon yeast in this recipe. This modification depends on your machine. If the top tends to deflate or fall while baking, I've found less yeast to be the answer.
 Also, the recipe as noted on Bread World calls for bread flour and bread machine yeast. I've found neither necessary, though I do agree bread flour is preferable.

Later: We baked another loaf yesterday (06/24/13) morning. What else to do with the buttermilk? I love how even the grain is in this loaf. Could it be prettier?

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