Normally I prefer bread made with at least part whole wheat flour or those with seeds or nuts added. However I had leftover buttermilk and lots of honey so I gave this recipe a try. (I found it at Restless Chipotle blog).
This recipe yields tall loaves with fluffy and soft interiors, lightly crisp exteriors, a sweet taste and wonderful mouthfeel. It is the type of bread Grandma Richardon and our neighbor, Mrs. Schimp, used to make.
It's a honey of a bread!
Prep Time: 2 hours 30 minutes / Rising time:2 hours 15 minutes / Total Time:5 hours 15 minutes
Honey Buttermilk Bread Makes 2 loaves
1 tablespoon instant yeast or 1 (.25 oz.) packet
1 pinch powdered ginger (this is added as a yeast enhancer)
1 teaspoon granulated sugar
1/4 cup water, warm, 105 – 110° F
2 cups cultured buttermilk, warm, 105 – 110° F
1/3 cup honey
1 teaspoon kosher salt, if using table salt use 3/4 teaspoon
1/4 teaspoon baking soda
6 cups bread flour, more or less to create a soft dough
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
Egg wash, optional (mix one egg with a few drops of water)
- In a medium sized bowl mix the yeast, ginger, sugar, and warm water. Set aside for 5 minutes or until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
- Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
- Pour in the butter until it is totally mixed into the batter.
- Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
- When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand.
- Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.
- Allow the dough to rise for 1 1/2 hours, or until double.
- Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.
- Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.
- Preheat oven to 375° F.
- Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread. Cover the tops with foil if they brown too fast.
- Remove from oven. Place on cooling rack.
- Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.
1 tablespoon instant yeast or 1 (.25 oz.) packet
1 pinch powdered ginger (this is added as a yeast enhancer)
1 teaspoon granulated sugar
1/4 cup water, warm, 105 – 110° F
2 cups cultured buttermilk, warm, 105 – 110° F
1/3 cup honey
1 teaspoon kosher salt, if using table salt use 3/4 teaspoon
1/4 teaspoon baking soda
6 cups bread flour, more or less to create a soft dough
1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
Egg wash, optional (mix one egg with a few drops of water)
- In a medium sized bowl mix the yeast, ginger, sugar, and warm water. Set aside for 5 minutes or until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
- Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
- Pour in the butter until it is totally mixed into the batter.
- Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
- When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand.
- Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.
- Allow the dough to rise for 1 1/2 hours, or until double.
- Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.
- Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.
- Preheat oven to 375° F.
- Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread. Cover the tops with foil if they brown too fast.
- Remove from oven. Place on cooling rack.
- Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.
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