Sunday, June 4, 2017

Buttermilk Bread (Recipe Included)


The original recipe is from a food processor book.
The version I am sharing is my adaptation of it.

In a measuring cup, mix 3/4 cup of warm water (110F approximately), a scant 1/3 cup of powdered milk, and 2 teaspoons of vinegar.
Let sit while gathering rest of the ingredients.

In the food processor bowl (fitted with dough blade):
Add "buttermilk"
2 1/4 teaspoons yeast
1 teaspoon of salt
1 lightly beaten egg
1/4 cup of oil

Whiz a few seconds to blend.

Work in three cups of flour -- either all purpose, bread, or a mix of white/whole wheat.
(Sometimes I have to add either a tiny bit more flour or a tiny bit of water depending on how the dough works up.)
When a ball forms, knead dough with machine for about 2 minutes.

Transfer to a greased bowl, cover, and let rise for about an hour (or until doubled in size).
Punch down, shape into loaf, and put in a greased 9 x 5 pan.
Cover and let rise about 30 minutes....if using a pullman pan, put the lid on after the 30 minutes.
Begin oven preheating to 375F.
Put in oven when preheated and bake for about 25 minutes...remove lid and finish baking until done.
(30 minutes roughly in my oven.)

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