Dianne's Favorite Buttermilk Bread
* Exported from MasterCook *
Dianne's Favorite Buttermilk Bread
Recipe By : Homemaker's Cooking School 1976
Serving Size : 1 Preparation Time :0:00
Categories : Breads And Rolls
Amount Measure Ingredient -- Preparation Method
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3 cups white flour
2 cups whole wheat flour
1 cup rye flour
3 tablespoons firmly packed brown sugar
2 1/2 teaspoons salt
1/4 teaspoon baking soda
2 envelopes Fleischmann's Active Dry Yeast
1 cup buttermilk
1 cup water
1/3 cup Blue Bonnet Margarine
Combine flours. In a large bowl thoroughly mix 2 cups flour mixture,
brown sugar, salt, baking soda and undissolved dry yeast. Combine
buttermilk, water and margarine in a saucepan. Heat over low heat till
liquids are very warm 120f to 130f). Margarine does not need to melt.
Mixture will appear curdled. Gradually add to dry ingredients and beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead till smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free frbm dra(t, till doubled in bulk,
about 1 hour. Punch dough down; divide in half. Roll each half into a
12" x8" rectangle. Beginning at an 8" end, roll dough as for jelly
roll. Pinch seam to seal. With seam-side down; press down ends with heel
of hand. Fold underneath. Place, seam-side down, in 2 greased 8 1/2" x 4
1/2" x 2 1/2" loaf pans. Cover; let rise in warm place, free from draft,
till doubled in bulk, about 1 hour. Bake at 375f for 35 minutes, or till
done. Remove from pans and cool on wire racks. Makes 2 Ioaves.White,
whole wheat and rye flours create this loaf.
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