Buttermilk Bread
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Ready Time
60 mins
60 mins
Preparation
20 mins
20 mins
Cooking
40 mins (stand 2 hrs)
40 mins (stand 2 hrs)
Serves
makes 1 loaf
60 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
40 mins (stand 2 hrs)
Cooking
Cooking
makes 1 loaf
Serves
Serves
Ingredients
- 2/3 cup (160ml) buttermilk
- 1/3 cup (80ml) warm water
- 2 cups (300g) bread flour, plus extra for dusting
- 2 tsp salt
- 3 tsp sugar
- 2 tsp instant dried yeast
- 20g unsalted butter, at room temperature, plus extra to grease
Method
- Combine the buttermilk and the warm water in a bowl. Place the flour, salt, sugar and yeast in the bowl of a bench mixer. Using the dough hook, mix on low speed to combine.
- Slowly add the buttermilk mixture and knead on medium speed for 7 minutes or until the dough is smooth and elastic.
- Add the butter and continue kneading until the butter is worked into the dough.
- Cover the bowl with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until doubled in size.
- Grease a 23cm x 13cm loaf pan with butter and coat with flour, shaking out the excess flour.
- Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into an 20cm log and place into the pan. Loosely cover with plastic wrap and let the dough proof in a warm, draft-free place for 1 hour or until it rises to just above the pan.
- Place the wire rack in position 3.
- Set the oven to BAKE > 180°C > CONVECTION > 40 MINUTES to preheat.
- Carefully remove the plastic wrap. Place the extra flour in a sieve and lightly dust the loaf with flour.
- Once preheated, place the loaf in the oven and cook until golden brown.
- Cool in the pan for 10 minutes before turning onto a wire rack.
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