Buttermilk Bread

(originally made 9/2012)

I earmarked a bunch of bread recipes over the weekend.    This one made the menu today due to it's ease of prep.    I do fear my bread machine is on it's last leg, while this rose and tastes amazing, I have a horizontal loaf pan and it should have risen a bit higher.   

I brush the top crust with butter then wrap the loaf in foil to keep it warm until meal time.    I always seem to have a little bit of buttermilk leftover from other recipes and this was great to use that up.   I'd definitely make this one again, maybe even just using the dough setting and then forming it and baking it in the oven.



 Buttermilk Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup plus 2 tablespoons  water -- (70'-80')
     1/2           cup  warm buttermilk -- (70'-80')
  1           teaspoon  lemon juice
  2        tablespoons  butter or margarine -- softened
  2        tablespoons  brown sugar
  1           teaspoon  salt
  3               cups  bread flour
  2 1/4      teaspoons  active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Source:
  "Taste of Home 's Quick Cooking (May/June 2003)"

NOTES : If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.

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