Directions: |
Directions:You need a good to better mixer with a bread hook to do this properly. You can do this without the equipment, but you'll be kneading the bread at least 15 minutes.
Add Buttermilk, sugar, salt, oil and yeast together in a blender. Blend only until all ingredients are mixed. If you feel the need to proof the yeast, wait about 5-10 minutes to observe bubbles.
Add at least 3 1/2 cups of the flour and turn the mixer on low to mix everything together. Go much faster and the flour will blow out of the mixing bowl.
Once everything is blended, and the hook pulls the dough from the mixer walls, turn the mixer to medium speed. Watch the mixer to see if the dough is forming a ball. Add more flour if the dough is too loose, but do so slowly, as it is difficult to add fluid to loosen it up once it gets too firm.
The dough should be sticky to the touch, and should begin to appear smooth.
Mix for at least 10-12 minutes, then switch off the mixer and cover with a towel for about 15 minutes. Then mix again for an additional 10-12 minutes on medium speed, again watching that the mixture is a soft ball that is slightly sticky.
Once the blending is complete, switch off the mixer and allow the dough to rise until doubled in size. Depending on temperature, this is from 30-90 minutes.
Once doubled in size, remove and knead by hand, forming into a ball, and cutting into two parts. Reknead into two balls and cover with a towel for about ten minutes.
Grease two bread loaf pans with crisco. Don't be skimpy, but don't leave too much or the crust will be oily.
Form the two balls into a loaf shape and place them into the load pans. Allow them to rise until doubled in size, again from 30-90 minutes.
Preheat the oven during the final rise to 400º F.
Place the bread pans into the oven on a middle rack. If you want a crisper crust, spray several sprays from a water mister into the oven and close the door. Turn the temperature down to 350º F.
Set the timer for 30 minutes, and begin watching the bread at 25 minutes. Depending on your oven, this could take from 25-35 minutes.
Test for doneness by thumping on the top of the loaf: it should have a slighlty hollow sound.
Remove and allow to cool 20 minutes in the loaf pans, then remove to a rack to cool for an additional 20 minutes before cutting.
Resist the temptation to cut it too soon, as this will usually crush the bread. |
This recipe for Sweet Buttermilk Bread is from