* Exported from MasterCook *
Bread, Old-Fashioned Buttermilk White
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Grains Hand Made
Low Fat Posted
Sandwiches Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb loaf: -- (2 lb loaf):
1/4 cup water -- plus (1/2C)
1 tablespoon water
3/4 cup buttermilk -- (1C)
3 tablespoons vegetable oil -- (1/4C)
3 cups bread flour -- (4C)
1/3 cup oatmeal -- (1/2C
1 1/2 teaspoons salt -- (2 tsp)
3 tablespoons sugar -- (1/4C)
2 1/4 teaspoons Red Star active dry yeast -- (1T )
Buttermilk is often used in baking to give bread a softer crumb. With
the added goodness of oats, this classic farmhouse bread is a real taste treat.
Have water buttermilk at 80F and all others at room temperature.
Place ingredients in pan in the order listed.
Select basic/normal cycle.
Do not use the delay.
Check dough consistency after 5 minutes of kneading.
The dough should be in a soft, tacky ball.
If it is dry and stiff, add water, 1/2 to 1 Tbsp at a time.
If it is too wet and sticky, add 1 Tbsp of flour at a time.
When the bread is done carefully remove the baking pan from the
machine. After 5 min remove the bread from the baking pan and remove
the paddle from the loaf of bread. Allow to completely cool on a wire rack.
MIXER METHODS:
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup
flour, and other dry ingredients. Combine liquids and heat to 120 to 130F.
Hand-Held Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl on low
speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough
remaining flour to make a firm dough. Knead on floured surface 5 to 7
minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method:
Combine dry mixture and liquid ingredients in mixing bowl with paddle
or beaters for 4 minutes on medium speed. Gradually add flour and
knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method:
Have all ingredients at room temperature. Put dry mixture in
processing bowl with steel blade. While motor is running, add liquid
ingredients. Process until mixed. Continue processing, adding
remaining flour until dough forms a ball.
RISING, SHAPING AND BAKING:
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Roll or pat into a 14 x 7"
rectangle. Starting with shorter side, roll up tightly, pressing
dough into roll. Pinch edges and ends to seal. Place in greased 9 x
5" loaf pan. Cover; let rise until indentation remains after
touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool.
*Note: You can substitute Instant (fast-rising) yeast in place of
Active Dry Yeast. When using Instant Yeast, expect your dough to rise
faster. Always let your dough rise until ripe. Traditional methods:
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour in your recipe.
Source:
"Red Star Yeast Company"
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Per Serving (excluding unknown items): 137 Calories; 3g Fat (21.2%
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 213mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.