Carol's Buttermilk Bread

TRH Carol's Buttermilk Bread
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 outcome, it was lovely with some homemade Jam (jelly), see I am learning the difference for the same, my American friends 🙂
Let’s Bake!
2 ½ cups of lukewarm water.
1 cup of 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 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 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
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