Buttermilk Bread is pleasantly tangy. Ideal for your next family reunion, or the neighbourhood pot-luck. The addition of wheat germ gives it a slightly nutty flavor.
This recipe makes 1 loaf.
1 cup buttermilk
1/4 cup warm water
2 teaspoons butter softened
3 cups bread flour approximately
2 tablespoons toasted wheat germ
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon active dry yeast
Pre heat oven to 350 F
In a small bowl, combine water, sugar, and yeast. Let rest for 5 min. or until yeast is bubbly.
Place all of the dry ingredients in a large bowl and mix together.
Once the dry ingredients are combined add the yeast mixture, buttermilk, and the butter. Mix the dough until it starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 5 to 6 min., or until it begins to become smooth and supple.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise about 1 hour. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 hour more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the Buttermilk Bread into the oven. Bake for 30 to 35 minutes. The Buttermilk Bread will sound hollow when tapped when it is ready.
Remove the Buttermilk Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.
Let cool completely before slicing.
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