Fast forward several years and the number of mouths to feed has doubled. Not to mention my kids LOVE their carbs! Buying that bread is no longer an option. And since I stay home AND have the help of my trusty bread machine, I have no excuses either!
I took the original “white bread” recipe that came with the bread machine and over the years I’ve tweaked it according to our tastes. My machine can bake a 2 pound loaf. I use it to mix the dough, but not to bake it. And I add the ingredients in this order (even though that’s not what the manual says...it seems to work best this way!)
Country Buttermilk Bread
- 2 cups buttermilk*
- 2 tablespoons olive oil
- 3 eggs
- 2 teaspoon sea salt
- 6 cups all-purpose flour
- 4 tablespoons wheat gluten**
- 3 tablespoons brown sugar
- 3 teaspoons instant yeast
Add all ingredients to the bread machine bowl. Set it for “Dough” and press start. My machine is getting old and I have to check about 10 minutes into the cycle to make sure the ingredients in the corners of the bowl are being combined. I usually slip a wooden spoon in there to help dislodge any pockets of flour that aren’t being mixed. After that it doesn’t need any more tending till it beeps.

This same recipe can be used with a more traditional, hands-on bread making method.
I make this recipe once a week and the two loaves usually last us the whole week. Once they're fully cooled, I usually wrap one loaf in plastic wrap and then in aluminum foil and toss it in the freezer. Especially in the hot summer months, this keeps it fresh until the first loaf is used up. Sometimes I'll bake some extra loaves to have on hand. They make great gifts!
* You can substitute milk with some vinegar for the buttermilk. Just fill your measuring cup almost full and then top off with vinegar. Let it sit 10 minutes till it’s gotten thicker. It doesn’t taste as good in my opinion, but it does work in a pinch! Hubby can always tell when I haven’t used real buttermilk.
**You could use bread flour instead of all-purpose flour and wheat gluten. I do it this way ‘cause it’s cheaper for me. The wheat gluten makes the texture truly fantastic!
Sounds wonderful! I am pinning this!
ReplyDeleteGreat! Let me know if you try it and how you like it!
DeleteI am pinning this as well! Have you tried it with whole wheat flour?
ReplyDeleteI have done it once with whole wheat white that my mom milled for me. It was fabulous! I don't usually use whole wheat though. Some day I'd love to get a flour mill and do the whole wheat white all the time! If you try it with whole wheat flour, let me know how it turns out!
DeleteI've never tried buttermilk bread, so I'm excited to see how it turns out. Pinned!
ReplyDelete