PERFECT BUTTERMILK BREAD
- Cooking Time: 40
- 2 Cups Buttermilk
- 1/3 Cup Canola Oil
- 5 1/2 Cups flour
- 3T. sugar
- 2 tsp. Kosher salt
- 1/2 tsp. baking soda
- 2 pkgs. dry yeast
- mix well in food processor.
Warm Buttermilk and Canola Oil in Pyrex 4 cup measuring cup in microwave for about 90 seconds to 2 minutes (it should be about 115 to 120°).
Pour into running processor (with dough blade attached, not metal blade).
Process until dough comes together into smooth ball, with minimal sticking to the bowl of the processor.
If needed add more flour a Tbsp at a time while processing.
For "Proofing Oven":
Boil 2 or 3 cups of water in the same pyrex measuring cup in the microwave, covered with a moist paper towel to prevent splash overs for several minutes.
Adding a few peanuts or beans into the water will help prevent “exploding water“).
Move the measuring cup with hot water to the back corner of the microwave to provide heat and moisture and make the microwave a “Proofing Oven“ for the dough. Oil the dough and put it in a Metal Bread Pan, and cover with Plastic Wrap. Set the dough into the microwave and let rise for at least 30 to 45 minutes.
After this first rising, take out the dough and punch it down. Reboil the water in the measing cup for a few minutes, and let the dought rise the second time until it has doubled in size and is bulging above the top of the bread pan.
Preheat oven to 375°
Makes 1 large and 1 small loaves
Bake @ 375° for ~ 40 minutes
~ 88 Calories per Ounce
Makes 1 large and 1 small loaves: