Nothing beats the smell of freshly baked bread, and this Buttermilk Bread is no exception to this rule
After receiving a gift of homemade buttermilk from a friend I thought I would try my hand at making some buttermilk bread. I was very pleased with the outcome, it was lovely with some homemade jam (jelly), see I am learning the difference for the same, my American friends
- 2 ½ cups of lukewarm water.
- 1 cup of Buttermilk. ** Recipe to make your own buttermilk
- 1 tbsp quick yeast.
- 1 tbsp salt
- 1 tbsp sugar
- 6½ cups of bread flour.
- Mix water, buttermilk, yeast, salt, sugar in a bowl.
- Add the flour. No need to knead.
- Just combine all the ingredients together, lightly cover the bowl and leave to rest/rise for 2 hrs.
- The bonus of living here is dough rises quickly, I love using yeast now.
- You can use the dough immediately, store covered in the fridge for up to 5 days, or in the freezer for up to 3 weeks.
- If you are baking now, preheat the oven to 350F / 175C degrees.
- Dust the dough with flour and very lightly knead, shape into a round.
- Cover and rest for 90 minutes.
- Oh, and I made a cut into the top of my dough just like a cross.
- Bake in the middle of the oven for approximately 40 minutes until golden brown and delicious.
- Remove from the oven and brush the top with melted butter.
- I was pretty pleased with my first attempt at buttermilk bread.
- Leave to cool before slicing.
Prepared, tried, and tested by Carol Taylor