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  • 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

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