- 15g (1/2 oz) dried active baking yeast
- 120ml (4 fl oz) warm water (45 C)
- 350ml (12 fl oz) buttermilk
- 115g (4 oz) butter
- 4 tablespoons caster sugar
- 1 dessertspoon salt
- 1/2 teaspoon bicarbonate of soda
- 700g (1 2/3 lb) bread flour
Prep:20min › Cook:35min › Extra time:2hr5min › Ready in:3hr
- Proof yeast in warm water.
- Place the butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
- Place sugar, salt, bicarbonate of soda, buttermilk mixture and yeast in large mixing bowl. Add half of the flour slowly, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix.
- When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 20x10cm (8x4 in) loaf tins. Allow to rise until dough has risen an inch above pans.
- Bake in a preheated 190 C / Gas mark 5 oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when knocked.
Altered ingredient amounts. Did not proof the yeast. Just tossed everything in the bread machine (halved the recipe). The smell while it was baking was devine and it was gobbled up for a late night snack by the children. Thanks - 14 Jul 2008
Something else. I'm always looking for recipes to use up buttermilk left from making butter. This turned out excellent! Being a lazy cook, I dumped all the ingredients into my mixer bowl and used the dough hook for 8 minutes. Let it rise and made baps out of it. Let them rise for another 30 minutes, popped them in the oven for 12 minutes or so and YUM!! They rose nice and tall with a soft texture and were delicious. Thanks for the recipe. - 14 Jul 2008
I am usually not a white bread fan, but this one is really yummy. - 14 Jul 2008