Single Loaf Buttermilk Bread
Start with 2 1/2 cups Flour
(Bread Flour is best, but All-Purpose will work)
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking soda
1 pkg. Rapid Rise Yeast
1 cup Buttermilk
1/4 cup Canola Oil
1 1/2 cups of water
Put first 5 ingredients in food processor, mix well.
Warm Buttermilk and Canola Oil in Pyrex 2 cup measuring cup in microwave for about 1 minute (it should be about 115 to 120 degrees when finished).
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 dough is too “sticky”, add more flour a Tbsp at a time while processing.
Boil 1 1/2 cups of water in the same 2 cup 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 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 dough rise the second time until it has doubled in size and is bulging slightly above the top of the bread pan.
Bake at 350 for 40 minutes