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Buttermilk Bread
Makes two loaves
| prepGrease two 8-1/2 x 4-1/2 loaf pans OR grease one baking sheet | |||||||||
| prepPreheat oven to 375°F / 190°C (begin preheating 20 min into second rise) | |||||||||
| 2 cups / 280 g bread flour (first addition) | whisk dry ingredients together | pour warm liquid into dry, mix 2 min | add flour, mix 2 min | gradually work in flour to smooth dough | rise in greased bowl, covered, 1 hr | punch down, divide, shape into loaves | second rise 45 min | brush with egg, top with seeds | bake 375°F / 190°C, 40 min; cool |
| 3 tbsp sugar | |||||||||
| 2 tsp salt | |||||||||
| 1/4 tsp baking soda | |||||||||
| 1 pkg / 7 g dry yeast | |||||||||
| 1 cup / 240 ml water | warm together over low heat | ||||||||
| 1 cup / 240 ml buttermilk | |||||||||
| 1/3 cup / 75 g butter | |||||||||
| 1 cup / 140 g bread flour (second addition) | |||||||||
| 2 cups / 280 g bread flour (remaining) | |||||||||
| 1 beaten egg | |||||||||
| optional: poppy or sesame seeds | |||||||||
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