Buttermilk Bread II Good Recipes

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Buttermilk Bread II

"This bread is delicious plain or toasted. I make it as a minimum as soon as a week."

Ingredients :

1 half of cups buttermilk
half cup heat water (110 tiers F/forty five levels C)
1/2 cup margarine
1/4 cup white sugar
half of teaspoon baking soda
2 (.25 ounce) programs active dry yeast
2 teaspoons salt
5 1/2 cups bread flour

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H

Proof yeast in heat water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly till butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk combination, and yeast in huge mixing bowl. Add 3 cups flour one cup at a time, and blend with the dough hook attachment of an electric powered mixer. Gradually upload the final flour whilst continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for numerous mins, till the dough is soft and easy. Place in a greased bowl, and turn once. Allow to rise till doubled in length.
Punch down the dough. Divide, and form into 2 loaves. Place in two nicely greased 8 x 4 inch bread pans. Allow to upward push till dough has risen one inch above pans.
Bake in a preheated 375 stages F (a hundred ninety levels C) oven for 30 to 35 minutes. Loaves are achieved when nicely brown and hollow sounding whilst thumped.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it lightly, and make smooth-up less difficult.

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