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Made this buttermilk sandwich bread yesterday and it's really good. I sliced it for the freezer
- Thread starter cynupstateny
- Start date
That looks and sounds really good. One thing I used to do with the potato
"sourdough" bread I made was to fold in bacon bits into the dough. It made a great bread for BLT's.
And also cinnamon sugar. Sort of rolled the risen dough into a rectangle and sprinkled with cinnamon/sugar and rolled it up to put in the loaf pan for the second rise.
"sourdough" bread I made was to fold in bacon bits into the dough. It made a great bread for BLT's.
And also cinnamon sugar. Sort of rolled the risen dough into a rectangle and sprinkled with cinnamon/sugar and rolled it up to put in the loaf pan for the second rise.
I have been making a Bernardy Clayton, Jr. Buttermilk Bread REC for yrs. Is very tasty!
BUTTERMILK BREAD from THE COMPLETE BOOK OF
BREADS by Bernard Clayton, Jr. Two loaves.
The name "buttermilk bread" has a country-
kitchen lilt, and this loaf has a country-
kitchen taste. It is light, of good
texture, has a golden-brown crust and creamy
white insides. It keeps for a long period
deep-frozen and makes delicious toast.
5-1/2 to 6-1/2 cups all-purpose flour or
about 4-1/2 to 5 cups bread flour
3 tablespoons sugar
2-1/2 teaspoons salt
1/4 teaspoon baking soda
1 package dry yeast
1 cup water
1/3 cup shortening (I use 1/3 cup unsalted
butter.)
1 cup buttermilk
Baking pans: Two medium loaf pans (9x5"
each), greased or Teflon-lined. If glass
pans are used, reduce oven heat by 25
degrees F.
Preparation: In a large mixing bowl, stir
together 2-1/2 cups flour, sugar, salt,
baking soda and dry yeast. Combine water,
shortening and buttermilk in a saucepan and
place over low heat until warm, about 120
degrees. (The shortening does not need to
melt. And, because of the buttermilk, the
mixture may appear curdled, but this does
not matter.) Gradually add the liquid to
the dry ingredients and beat for 2 minutes
at medium speed. Scrape bowl once or twice
during the process.
Add about 1 cup flour to make a thick
batter, and beat at high speed for another 2
minutes. From this point forward, use a
wooden spoon and/or fingers to work in
additional flour. When the mass of dough is
soft and not sticky, turn out on a lightly
floured board or counter top. Or return the
dough to the mixing bowl if you have a dough
hook.
Knead until teh ball of dough is smooth and
elastic--about 8 minutes. (It will take
about 5 minutes with the dough hook.) If
the dough is too slack or soft and has a
tendency to stick, add a small amount of
flour, but only in the early stages of
kneading.
Place dough in a greased bowl, turning to
make certain the entire mass has a light
film of grease to keep a crust from forming
while it rises. I sometimes rub shortening
on my hands and pat the top of the dough
when I put it in the bowl.
Cover tightly with plastic wrap and put in a
warm place of 80-85 degrees F until the
dough has doubled in bulk, about 1 hour. If
the dough has risen enough, you will be able
to tell by poking a finger into it--the dent
will remain.
Punch down dough and cut into two equal
pieces with a large knife. For each piece,
turn the cut side under and gently press and
pat it into an oblong shape that will barely
touch the ends of the pan. Place into
greased pans.
Cover with wax paper (I use a towel) and
return to the warm place for about 45
minutes or until the dough has risen about 1
inch above the pans.
Preheat oven to 375 degrees F. Bake for
about 30 to 40 minutes (takes only 27 to 28
minutes in my oven), or until the crust is
golden brown and a loaf sounds hollow when
thumped on the bottom. (I test the loaves
with an instant-read kitchen thermometer.
When the interior of the bread registers
between 190 and 195 degrees, the bread is
done.) If the bottom is soft and does not
resound when thumped, return the loaf to the
oven (without the pan) for an additional 5
to 10 minutes, and then test again. (You
may also test for doneness by inserting a
metal skewer, wooden skewer or toothpick
into the center of each loaf; it will come
out dry and clean.)
Remove bread from pans immediately and cool
on wire racks.
caryn/in (aka wigs)
BUTTERMILK BREAD from THE COMPLETE BOOK OF
BREADS by Bernard Clayton, Jr. Two loaves.
The name "buttermilk bread" has a country-
kitchen lilt, and this loaf has a country-
kitchen taste. It is light, of good
texture, has a golden-brown crust and creamy
white insides. It keeps for a long period
deep-frozen and makes delicious toast.
5-1/2 to 6-1/2 cups all-purpose flour or
about 4-1/2 to 5 cups bread flour
3 tablespoons sugar
2-1/2 teaspoons salt
1/4 teaspoon baking soda
1 package dry yeast
1 cup water
1/3 cup shortening (I use 1/3 cup unsalted
butter.)
1 cup buttermilk
Baking pans: Two medium loaf pans (9x5"
each), greased or Teflon-lined. If glass
pans are used, reduce oven heat by 25
degrees F.
Preparation: In a large mixing bowl, stir
together 2-1/2 cups flour, sugar, salt,
baking soda and dry yeast. Combine water,
shortening and buttermilk in a saucepan and
place over low heat until warm, about 120
degrees. (The shortening does not need to
melt. And, because of the buttermilk, the
mixture may appear curdled, but this does
not matter.) Gradually add the liquid to
the dry ingredients and beat for 2 minutes
at medium speed. Scrape bowl once or twice
during the process.
Add about 1 cup flour to make a thick
batter, and beat at high speed for another 2
minutes. From this point forward, use a
wooden spoon and/or fingers to work in
additional flour. When the mass of dough is
soft and not sticky, turn out on a lightly
floured board or counter top. Or return the
dough to the mixing bowl if you have a dough
hook.
Knead until teh ball of dough is smooth and
elastic--about 8 minutes. (It will take
about 5 minutes with the dough hook.) If
the dough is too slack or soft and has a
tendency to stick, add a small amount of
flour, but only in the early stages of
kneading.
Place dough in a greased bowl, turning to
make certain the entire mass has a light
film of grease to keep a crust from forming
while it rises. I sometimes rub shortening
on my hands and pat the top of the dough
when I put it in the bowl.
Cover tightly with plastic wrap and put in a
warm place of 80-85 degrees F until the
dough has doubled in bulk, about 1 hour. If
the dough has risen enough, you will be able
to tell by poking a finger into it--the dent
will remain.
Punch down dough and cut into two equal
pieces with a large knife. For each piece,
turn the cut side under and gently press and
pat it into an oblong shape that will barely
touch the ends of the pan. Place into
greased pans.
Cover with wax paper (I use a towel) and
return to the warm place for about 45
minutes or until the dough has risen about 1
inch above the pans.
Preheat oven to 375 degrees F. Bake for
about 30 to 40 minutes (takes only 27 to 28
minutes in my oven), or until the crust is
golden brown and a loaf sounds hollow when
thumped on the bottom. (I test the loaves
with an instant-read kitchen thermometer.
When the interior of the bread registers
between 190 and 195 degrees, the bread is
done.) If the bottom is soft and does not
resound when thumped, return the loaf to the
oven (without the pan) for an additional 5
to 10 minutes, and then test again. (You
may also test for doneness by inserting a
metal skewer, wooden skewer or toothpick
into the center of each loaf; it will come
out dry and clean.)
Remove bread from pans immediately and cool
on wire racks.
caryn/in (aka wigs)
cynupstateny
Well-known member
Sounds good and I kind of like Bernardy!
colleenmomof2
Well-known member
Please, does anyone have advice on making this with white whole wheat flour or mix?
I have almost 5# of www but less than 1# of all purpose. I do have Vital Gluten and Diastatic malt powder I can add, if you think they will help. Thank you, Colleen
I have almost 5# of www but less than 1# of all purpose. I do have Vital Gluten and Diastatic malt powder I can add, if you think they will help. Thank you, Colleen
colleen, I can only make a suggestion, but suggest WWW as it has less protein than regular WW.
For 3 cups of flour, add 1 TBL of vital wheat gluten to make it bread flour.
If you can spare the All-purpose, try to use half AP and half WWW.
Remember that anytime you use a WW flour, you need to give it more time to absorb the liquid.
At King Arthur, users of WWW say to add the same % of liquid to the WWW and let it sit for 20 minutes before mixing everything up. So for this recipe, use 2/3 C of liquid with 1.75 Cups of WWW. Then add the rest of liquid (2/3 C) with the rest of the ingredients, including 1.75 C of AP flour.
ALL OF THIS IS PURE SPECULATION!!
Good luck.
For 3 cups of flour, add 1 TBL of vital wheat gluten to make it bread flour.
If you can spare the All-purpose, try to use half AP and half WWW.
Remember that anytime you use a WW flour, you need to give it more time to absorb the liquid.
At King Arthur, users of WWW say to add the same % of liquid to the WWW and let it sit for 20 minutes before mixing everything up. So for this recipe, use 2/3 C of liquid with 1.75 Cups of WWW. Then add the rest of liquid (2/3 C) with the rest of the ingredients, including 1.75 C of AP flour.
ALL OF THIS IS PURE SPECULATION!!
Good luck.
colleenmomof2
Well-known member
Great! Thank-you! I'm going to do this!
Will post to let you know how it turned out! Colleen
Will post to let you know how it turned out! Colleen