Buttermilk Bread II Popular Recipes

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Buttermilk Bread II

"This bread is scrumptious plain or toasted. I make it at the least as soon as every week."

Ingredients :

1 half cups buttermilk
1/2 cup heat water (one hundred ten tiers F/forty five levels C)
half of cup margarine
1/4 cup white sugar
1/2 teaspoon baking soda
2 (.25 ounce) packages energetic dry yeast
2 teaspoons salt
five half of cups bread flour

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H

Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk mixture, and yeast in huge mixing bowl. Add three cups flour one cup at a time, and mix with the dough hook attachment of an electric powered mixer. Gradually add the last flour whilst persevering with to mix. When dough isn't sticky, flip out on a lightly floured surface. Knead for several minutes, till the dough is tender and smooth. Place in a greased bowl, and turn once. Allow to rise till doubled in size.
Punch down the dough. Divide, and form into 2 loaves. Place in two nicely greased 8 x 4 inch bread pans. Allow to upward push till dough has risen one inch above pans.
Bake in a preheated 375 stages F (one hundred ninety tiers C) oven for 30 to 35 minutes. Loaves are done when well brown and hollow sounding while thumped.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it lightly, and make clean-up simpler.

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