Buttermilk Bread II Good Recipes

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Friday, June 14, 2013

Buttermilk Bread II

"This bread is delicious simple or toasted. I make it as a minimum as soon as per week."

Ingredients :

1 half of cups buttermilk
half of cup warm water (110 stages F/45 tiers C)
1/2 cup margarine
1/4 cup white sugar
half of teaspoon baking soda
2 (.25 ounce) packages lively dry yeast
2 teaspoons salt
5 half of cups bread flour

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H

Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk aggregate, and yeast in big mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric powered mixer. Gradually upload the ultimate flour while persevering with to mix. When dough is not sticky, turn out on a gently floured floor. Knead for several minutes, till the dough is soft and clean. Place in a greased bowl, and turn as soon as. Allow to upward thrust till doubled in size.
Punch down the dough. Divide, and form into 2 loaves. Place in properly greased eight x 4 inch bread pans. Allow to rise till dough has risen one inch above pans.
Bake in a preheated 375 stages F (190 levels C) oven for 30 to 35 mins. Loaves are achieved whilst well brown and hollow sounding whilst thumped.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it frivolously, and make clean-up simpler.

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