Tuesday, March 31, 2009

Buttermilk Bread

Buttermilk has become a staple in our refrigerator. I think it heightens the flavor and moistness of baked goods - it makes them simply yummy. Grace and I made this tasty loaf of bread to accompany our roasted chicken sandwiches. It was so good I thought you might enjoy the recipe:

Buttermilk Sandwich Bread

2 packages of yeast
1 TBSP sugar
1/2 cup warm water
3 cups whole wheat flour
1 cup unbleached flour
1/2 TBSP salt
3 TBSP softened butter
1 cup buttermilk

Proof the yeast along with the sugar and water. Mix the flour, salt, butter and buttermilk until well blended then add the yeast mixture. Mix well then knead for 10 minutes on a floured surface. Place in an oiled bowl and cover with a kitchen towel until dough has doubled in size. Punch down dough and place it in an oiled bread pan. Cover with a towel and let it rise until doubled in size. Bake in a 375 degree oven for approx. 45 minutes. Cool on wire rack and enjoy!

Here's another recipe (found here) we love that uses buttermilk. I'm making them for breakfast on Saturday - our Easter a bit early.

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