Sunday, February 15, 2009

Buttermilk Bread

5 1/2 Cups Bread Flour (5 1/2 to 6 cups)
3 Tablespoons Sugar
2 Packages Fleischmann's Rapid Rise Yeast
2 Teaspoons Salt
1/4 Teaspoons Baking Soda
2 Cups Buttermilk
1/3 Cup Butter, cut-up

If you are using a Romertopf Clay Bread Baker, (recommended) soak the lid and base in cold water.

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda.

Heat buttermilk, and butter until very warm (approx 120 to 130F). Stir into dry ingredients.

Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 7 to 9 minutes.

Cover and let rise for approx 2 hours, or until double in size.

Punch down dough, shape into round ball. Place round dough onto parchment paper and allow to rise until double, approx 1 hour.

Transfer dough with parchment paper to a greased Romertopf Baker. Cover baker and place in cold oven. Set oven at 450F. Cook for 40 minutes. Uncover clay pot and cook for another 5 to 10 minutes.

Cool on wire rack.

Purchase your Romertopf Clay Cookware and Recipe Book here:

Buttermilk Bread
Originally uploaded by Chef Madd Maxx

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