Buttermilk sandwich bread

This bread is unbelievably soft, with an amazing crumb structure and without the additives and the high fructose corn syrup of supermarket loafs. Thanks to the buttermilk, the bread also has a complex flavor.

Ingredients
1.5 cup buttermilk
1 tbsp butter
1.5 tbsp sugar
1.5 tsp salt
3.25-3.5 cups all purpose flour
1/3 cup whole wheat flour
2 tsp yeast

Preparation
Mix all dry ingredients. Add the buttermilk and knead for 10 minutes in the bowl. This is a super sticky dough, but resist adding more flour. If you have a kitchenaid mixer with a dough hook, good for you! Use it...and let me envy you :-)

After 10 minutes of kneading, add in the butter and knead for another 5 minutes. Pour the soft dough onto an oiled surface. A good trick here is to spray the counter top with a little bit of water and cover it with plastic wrap. The water will make it stick nicely. This way you can oil the wrap instead of the counter.

To handle the dough, oil your hands and shape it into a loaf.

Place into a buttered loaf pan and allow to rise covered with a moist towel.

Bake at 350F until golden brown. Cool on a cookie rack before slicing.

Comments