Buttermilk wheat bread

2 loaves

Ingredients

Quantity Ingredient
2 teaspoons Active Dry Yeast
½ cup Water, warm
¾ cup Water, very hot
¼ cup Honey
1¼ cup Buttermilk, cold
2 teaspoons Salt
3 tablespoons Butter, melted
2½ cup Whole-Wheat Flour
3½ cup Flour,unbleached bread

Directions

: Dissolve the yeast in the warm water and let proof for about 5 minutes.

: Mix the hot water with the honey and butter and add the buttermilk. The temperature should be just slightly warm.

: Stir the flour and salt together, making a well in the center. Pour the yeast and buttermilk mixtures into the well and incorporate the flour well. The bread is lightest if the dough is slightly soft. Knead for about 20 minutes. Form the dough into a ball and place it smooth side up in a slightly greased bowl and cover and let rise.

: After about an hour and a half, gently poke the center of the dough with a wet finger about ½ inch deep. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step.

: Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.

: Press the dough flat and divide in two. Round it and let it rest until relaxed. Then deflate and shape into two loaves and place into your loaf pans. Cover and let rise again until the dough slowly returns a gentle fingerprint. This dough makes a very high loaf when properly kneaded, so be a little bold about giving it time.

: Bake the bread in a preheated 325 degree oven for 55 minutes.

Brush the loaves with melted butter while still in the pans and allow (Continued to next message) ___ X QMPro 1.53 X Why experiment on animals with so many lawyers out there? ~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)

From: Elaine Poncelet Date: 04-30-95 Subject: more recipes 2/ ====================================================================== ==== ==== (Continued from previous message) to cool in pans for about 3-4 minutes, then turn the loaves out onto a cooling rack and cool completely.

Submitted By ELAINE PONCELET On 04-30-95

Related recipes