Buttermilk Bread

Buttermilk Bread

3 hrs 35 mins total time

30 mins active time

Easy

Makes 1 loaf

Ingredients


Measurements:

  • ⅔ cup buttermilk
  • ⅓ cup warm water
  • 2 cups bread flour

    plus extra for dusting

  • 2 tsp kosher salt
  • 1 tbsp sugar
  • 2 tsp instant dried yeast
  • 1 tbsp unsalted butter

    at room temperature, plus extra to grease

Instructions

  • 1Combine the buttermilk and the warm water in a bowl. Place the flour, salt, sugar and yeast in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine.
  • 2Slowly add the buttermilk mixture and knead on medium speed for 7 minutes or until the dough is smooth and elastic.
  • 3Add the butter and continue kneading until the butter is worked into the dough.
  • 4Transfer the dough to heatproof bowl and cover with plastic wrap. Place the bowl in the oven in rack position 8.
  • 5Select PROOF/ 88°F/CONVECTION/ 40 MINUTES and press START. Proof the dough until doubled in size.
  • 6Grease a 9-inch x 5-inch loaf pan with butter and coat with flour, shaking out the excess flour.
  • 7Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into an 8-inch log and place it into the pan. Loosely cover with plastic wrap and place in the oven in rack position 8.
  • 8Select PROOF/ 88°F (31°C)/CONVECTION/ 40 MINUTES and press START. Proof the dough until it rises just above the pan.
  • 9Remove the dough from the oven.
  • 10Reset the oven. Select BAKE/ 350°F/CONVECTION / 40 MINUTES and press START to preheat.
  • 11Carefully remove the plastic wrap. Place the extra flour in a sieve and lightly dust the loaf with flour.
  • 12Once preheated, place the loaf in the oven and bake for 40 minutes until golden brown.
  • 13Cool in the pan for 10 minutes before turning onto a wire rack. Slice and serve warm or at room temperature.