I got these from a friend named Dot a while back. Thought you might like
to make them too.
She stated in her note:
Here are a couple of bread I have recently tried. Both have turned out
well. I prefer the Round Crusty Loaf - it turned out exceptionally good.
* Exported from MasterCook *
Buttermilk Bread In Abm
Recipe By : Baking with Julia
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Eat-Lf Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Tsp instant yeast
3 T powdered buttermilk
1 Teaspoon salt
3 Cups bread flour
1 Tablespoon unsalted butter -- room temp.
3 Tablespoons pure maple syrup
1 Cup water -- room temp.
I did this recipe 2 ways, the way it is entered and then a second time
using 1 cup real buttermilk for the powdered buttermilk and water. I
really prefer the real buttermilk - there is a definite tast difference for
the better.
Dot
Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use
light or medium setting.
Cal 175.5, Total Fat 2.6g, Sat Fat 1.3g, Carb 31.2g, Fiber 1.1g, Pro 6.4g,
Sod 242mg, CFF 13.6%
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NOTES : This rises really high! Might try cutting the yeast back just a
bit....
_____
* Exported from MasterCook *
Round Crusty Loaf (Bread)
Recipe By : Southern Heritage Breads Cookbook
Serving Size : 3 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Traditional:
2 Packages dry yeast
1/2 Cup sugar
1/2 Cup warm water -- 105 deg to 115 deg
2 Cups milk -- scalded
1 Cup unsalted butter -- softened
1 Teaspoon salt
4 eggs -- beaten
2 Cups whole wheat flour
6 Cups bread flour
cornmeal
1 egg yolk
1 Tsp whipping cream
FOR ABM:
2 Tsp instant yeast
2 Tablespoons sugar
2 Tablespoons warm water
2/3 Cup milk
1/3 Cup butter -- softened
1/4 Teaspoon salt
1 egg
2/3 Cup whole wheat flour
2 Cups bread flour
Recipe adapted for ABM by Dot -- Tested in a Farberware ABM with great
results.
FOR ABM: Place wet ingredients in pan first, then add flour and dry
ingredients - ending last with yeast. I baked this on light setting and it
turned out wonderfully! Definitely a keeper!
TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well;
let stand 5 minutes or until bubbly.
Pour scalded milk over butter in a large mixing bowl; stir until butter has
melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4
eggs. Stir well. Gradually add whole wheat flour, beating well. Add
ebough bread flour to form a stiff dough.
Turn dough out on a floured surface; knead 10 minutes or until smooth and
elastic. Place in greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled - 1 hour, 15 minutes.
Punch down, turn out and let rest on lightly floured surface -- 5 minutes
resting. Divide dough into 3 parts; shape each portion into a round
loaf. Place loaves on greased baking sheets sprinkled with
cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush
over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour.
Bake at 400 F for 10 minutes; reduce temperature to 350F and bake an
additional 20 minutes or until loaves sound hollow when tapped. Cool on
wire racks. Makes 3 round loaves.
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