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rmkoramaCreated 01 Nov 2012 20:19, Updated 06 Nov 2012 15:51
Buttermilk BreadFrom Fleischmann's Yeast Best-Ever Breads cookbookMakes 2 Loaves (Note: as written, this is the quickest and easiest "yeast" bread ever. Because of the baking soda, it only requires one rise to be spectacular. However, I have been known to give it two rises anyway, so the flavors can deepen, especially if using white whole wheat flour. This only makes it better. David and I enjoy this bread far more with at least half whole wheat flour. Using all regular unbleached flour makes what we call marshmallow bread.) INGREDIENTS METHOD Divide dough in half. Press each half into a rectangle and roll like a jelly roll, pinching seams to seal, or shape into round loaves. Place loaves into lightly greased pans or on baking sheets. Cover and let rise in warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375 degrees for 30-35 minutes or until golden brown and hollow sounding when tapped on the bottom. Remove from pans and set on wire racks to cool at least 30 minutes before slicing. |
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