Monday, September 17, 2007
Yesterday I wrote a whole blog entry about baking buttermilk currant scones and buttermilk bread to use up the rest of a quart of buttermilk. Today I read a comment from Melinda, asking for the recipe for the bread, so I was obligingly typing away an addition to the post, and talking to Elizabeth on the phone at the same time, and suddenly the whole post--pictures, comments, and all--disappeared.
Now I am very irritated at my computer, and at Blogger, but I am still going to try to type the damned recipe.
BUTTERMILK SANDWICH BREAD
(I'm just writing the recipe as given, but I modified it by using instant yeast, giving the dough a business-letter turn after the first rising and letting it rise a second time before shaping it).
1 envelope active dry yeast
1 1/2 c. warm water
1/2 t. sugar
1 c. warm buttermilk
1 T. honey
1/4 c. vegetable oil
2 1/2 t. salt
2 c. all-purpose flour
3 to 4 c. bread flour
In a small bowl, stir 1/2 c. of the water and the yeast together, add the sugar, and set aside until foamy. In a larger bowl, combine the buttermilk, remaining water, the honey, oil, and salt, then stir in the yeast mixture. Using the paddle attachment of an electric mixer, work in the flour a cup at a time until you have a shaggy, heavy dough that leaves the sides of the bowl. Turn it out onto a lightly floured counter and gradually knead in the remaining flour until the dough is smooth and resilient. Put it in a deep oiled bowl, turning it so that the top is oiled too. Cover with a towel and set in a warm place to rise until doubled in bulk,.
Deflate the dough by pressing down on it, then divide it into two equal peices and let rest for 10 minutes. Meanwhile, oil two bread pans. Flatten the dough into two rectangles the length of the pan. Roll it up tightly, pinch the seams together to seal the ends, and place in the pans, seam side down. Cover again and let rise
until the dough is just above the edge of the pan,. Preheat the oven to 375. Brush with the egg glaze (whisk one egg together with 1 T. cream) and bake until browned and pulling away from the sides, about 40 minutes. Set on a rack to cool.
The egg glaze makes the crust nice and shiny.