Buttermilk Bread
I love this bread recipe. It’s simple, and not much in the way of kneading required.
2 cups lukewarm water
1 cup buttermilk (can be substituted by using 1 tablespoon of lemon juice or vinegar then fill with milk to one cup, let sit for 5 minutes or so)
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons Kosher salt (use 3/4 as much for table salt)
1 1/2 tablespoons sugar
6 1/2 cups flour (I usually use high-gluten or bread flour for at least half, then whole wheat for the rest)
grease for the pans
1. Mix everything but the flour.
2. mix in the flour without kneading.
3. cover (not airtight) and allow to rise at room temp until the dough rises and collapses (or flattens on top), about 2 hours.
4. Dough can be used immediately after first rise, or put in the refrigerator and used within 7 days.
5. Grease a 9x4x3 in pan. (or, a standard bread pan) Cut and shape the ball to fit the pan by stretching and turning the ends under until in an oval. (Full recipe makes 2 or 3 loafs)
6. Drop the dough into the greased pan. You want the pan to be slightly more than half full.
7. Allow the dough to rise again – 40 minutes for fresh dough, 1 hour, 40 minutes for refrigerated.
8. if using a baking stone, turn the oven on 20 minutes before baking. Preheat oven to 350.
9. Bake bread near center of oven 45 minutes or until golden brown.
10. Remove from the pan. Allow to cool completely before slicing (if you want nice slices. Or, you can tear into it right away if you don’t mind irregular hunks of yummy, warm bread).
