Email to Cat      

Buttermilk White Bread

Source of Recipe


James Beard






List of Ingredients



• 2 pkgs. active dry yeast
  
• 1 Tbsp granulated sugar
  
• 1/2 cup warm water
  
• 4 cups unbleached hard-wheat flour, plus extra for kneading
  
• 1 Tbsp salt
  
• 3 Tbsp melted butter, plus extra for bowl and pan
  
• 1 to 1-1/2 cups buttermilk
  






Instructions



1. In a small bowl, combine yeast, sugar and water, and allow to proof.
   
   
2. In a large bowl, combine flour, salt, melted butter and buttermilk. Using a wooden spoon, work mixture into a smooth dough, then add yeast mixture. Beat well for 2 minutes, remove to a well-floured board and knead for about 10 minutes, until dough is supple, smooth and satiny. (Dough can also be prepared in an electric mixer equipped with a dough hook. Combine all ingredients; knead with dough hook for 5 to 6 minutes, and then remove dough to a floured board and knead by hand for about 2 minutes.)
   
   
3. Place dough in a large buttered bowl and turn to coat dough with butter. Cover and set in a warm, draft-free place until dough rises to more than double in bulk. Punch down dough, remove to a floured board, and knead for 2 minutes. Form into a loaf about 9 inches by 5 inches by patting dough flat and into a rather rough rectangle; fold in ends and then fold in sides. Pinch seams together well. Place dough in a buttered 9 x 5 x 3-inch bread pan; cover and place in a warm, draft-free place until dough rises to more than double in bulk.
   
   
4. Preheat oven to 375º F.
   
   
5. Bake dough for about 40 minutes. Remove from pan and bake for another 5 to 8 minutes on loaf's side to create a crisp brown crust. Remove from oven to a wire rack and cool before cutting.
   
   Makes 1 loaf.