PERFECT BUTTERMILK BREAD

 

  • Cooking Time: 40
  • Servings:
  • Preparation Time:

Ingredients

  • 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.

Directions

  • 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

Notes

Unbelievably good for homemade bread cubes used in Turkey Stuffing (Dressing)

Makes 1 large and 1 small loaves:

Categories: Bread  Misc. Bread 

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