I made the most beautiful loaves this morning with Beth Hensperger's recipe.
For the finish, rather than using her egg glaze, I used heavy whipping
cream, as I had a little bit left over in the fridge.
The loaves were firm (Sometimes the buttermilk bread is a little crumbly)
I did not have honey, so I used golden syrup instead. I doubled this and
used the Magic Mill Mixer to make 4 loaves. Her recipe for the bread
machine follows below.
Formula for two loaves:
3/4 cup warm water
1 tablespoon instant yeast
1 1/2 cup buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 to 6 1/4 cups all purpuse flour.
Formula for a 1'2 loaf-bread machine:
1 cup plus 3 tablespoons warm water
1 1/4 teaspoon instant yeast
2 tablespoons unsalted butter, melted
3 tablespoons honey
1/3 cup buttermilk powder
1 teaspoon salt
5 teaspoons gluten
3 cups bread flour.
Later,
jazzbel