Saturday, August 10, 2013

Tweaking my bread baking technique

I've made my Buttermilk bread recipe, letting the dough get made, proofed in the ABM, then after 2 1/2 hours, just as it was set to bake off, I removed it and decanted the risen loaf into a Pam sprayed, metal bread pan that I recently purchased. So far, I am quite pleased with the traditional sized and shaped loaf. I will need to be on the premises, which I usually am, in order to repeat this technique. I made this bread for our Saturday supper sandwiches.

Here's my recipe for Buttermilk bread:

Buttermilk bread 

1 1/4 cups buttermilk
3 Tbsp margarine/butter-softened 
3 Tbsp honey 
3 1/4 cup bread flour 
1 1/2 tsp salt 
1/4 tsp baking soda 
1 1/2 tsp quick active yeast 

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