Wednesday, June 11, 2008

Loyola Academy Buttermilk Bread

This is a recipe from The Secrets of Jesuit Breadmaking, which was my first-ever bread book. The recipes in there are relatively simple and a good start for a beginner. This is one of my absolute favorites - it makes great sandwich bread and deliciously crunchy toast. Yesterday I used well over 4 cups of flour - closer to 5 - but I had a bit more buttermilk than normal as well. I also used the Bread Proofing setting on my oven for the first time. So.Cool. Though it also cuts down on baking time - good thing I kept checking frequently. Turned out wonderful.

Loyola Academy Buttermilk Bread

1 package active dry yeast
2 cups warm buttermilk (~100-110ยบ)
2 tsp salt
5 1/3 tbsp butter (I did just 5)
1/4 cup toasted wheat germ
1 cup whole wheat flouwer
3 1/2 to 4 cups unbleached flour (reserve some of this for kneading)

Combine the yeast and buttermilk in mixer bowl. Stir in the salt and butter. Gradually add wheat germ, whole wheat flour and unbleached flour, beating vigorously until the doubg pulls away from the sides of the bowl (about 10 minutes).

Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.

Lightly oil a large bowl with olive oil. Place dough in bowl and turn to coat on allsites. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk - about 1 1/2 hours.

Grease two 9 x 5-inch loaf pans.

Punch down dough. Divide in half, shape into loaves, and place in the pans. Cover with a tea towel and let rise again until doubled in bulk - about 45 minutes.

Place in a cold oven set at 375 degrees. Bake for 35 minutes. Transfer to a wire rack and cool.

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