BUTTERMILK AMERICAN LOAF BREAD(COOK'S ILLUSTRATED)
We found that sandwich bread improved markedly when kneaded with a standing mixer or food processor, which helped us resist the temptation to add extra flour.
Provided by Coppercloud
Categories Healthy
Time 2h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
- Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
- Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
- Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
- Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.
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SYED AQIB
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's a versatile recipe that I'll definitely be using again and again.
Danyal Gaming
[email protected]I love how easy this recipe is. I can throw it together in no time and it always turns out great.
GOOD_LUCK CNC (MD:Sumon{{C.N.C}})
[email protected]This is the best buttermilk bread I've ever had! It's so flavorful and moist.
Kahaf Farooq
[email protected]I've never made bread before, but this recipe was easy to follow and the bread turned out great! I'm definitely going to make it again.
Felix Paladwe
[email protected]This bread is so moist and fluffy! I love the crispy crust and the soft crumb.
Jawad Ahmed
[email protected]I'm not a huge fan of buttermilk, but I decided to try this recipe anyway. I'm glad I did because the bread was amazing! The buttermilk flavor was subtle and it didn't overpower the other ingredients.
ERIKA, YOUR FRIEND
[email protected]This bread is so delicious! I love the way the buttermilk and cornmeal flavors complement each other.
Jeffreehug Bear
[email protected]I've made this bread several times now and it's always a hit with my family and friends. It's the perfect bread for any occasion.
Joewillie Parker
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's a versatile recipe that I'll definitely be using again and again.
Wesley Ornick
[email protected]I love how easy this recipe is. I can throw it together in no time and it always turns out great.
Elliott Koltun
[email protected]This is the best buttermilk bread I've ever had! It's so flavorful and moist.
Samara Campbell
[email protected]I've never made bread before, but this recipe was easy to follow and the bread turned out great! I'm definitely going to make it again.
Asha Sada
[email protected]This bread is so moist and fluffy! I love the crispy crust and the soft crumb.
Ashma Gurung
[email protected]I'm not a big fan of buttermilk, but I decided to try this recipe anyway. I'm glad I did because the bread was amazing! The buttermilk flavor was subtle and it didn't overpower the other ingredients.
rahman karloo
[email protected]I made this bread for a potluck and it was a huge hit! Everyone loved it.
Sheikh hamza4040
[email protected]This bread is delicious! I love the combination of buttermilk and cornmeal. It's perfect for sandwiches or toast.
Alicia rico
[email protected]I've made this bread several times now and it's always a success. It's a great recipe for beginners because it's so straightforward.
Nanci St John
[email protected]This is my new favorite bread recipe! It's so easy to make and it always turns out perfect. The buttermilk gives it a slightly tangy flavor that I love.
Kim Marvin
[email protected]I made this bread last night and it turned out great! The crust was crispy and the crumb was moist and fluffy. I used a combination of all-purpose and whole wheat flour, and I added a tablespoon of honey to the dough for a little extra sweetness. It