Ronnie's Notes
I use buttermilk a lot. I like it to drink but mostly I like the vaguely tangy flavor it gives to certain food, like salad dressing and cold summer soups, and the way certain kinds of baked goods, like biscuits and scones, come out so much flakier.
Last week I bought some buttermilk and made a dairy-based Three Cabbage Cole Slaw.
I had lots of buttermilk left, so I got busy and among the foods I made was buttermilk bread.
Big success!
It’s kind of a fluffy white yeast bread, but with a much richer flavor than regular white bread.
We discovered that it’s perfect for tuna fish, egg salad and first-of-summer tomato sandwiches. My husband says he likes it best toasted, dipped into olive oil (plain or topped with tomato).
Other uses? Base for bruschetta. Toasted, instead of pita for dipping into hummus. Spread with orange marmalade. Like that.
Next up for buttermilk —— pudding. Keep watching this space.
Instructions
melted butter, seeds, etc., optional Lightly butter a bread loaf pan (about 9”x5”) and set aside.
Place the yeast in a small bowl, add the sugar and warm water and mix thoroughly to dissolve the yeast (a small whisk works best).
Set aside for or until bubbly.
Heat the butter and honey together over low heat until the butter has melted.
Remove from the heat.
Heat the buttermilk over low heat for or until just warm to the touch.
Remove from the heat.
Place the flour and salt in the bowl of an electric mixer.
Add the warm buttermilk, the melted butter mixture and the yeast mixture.
Mix and knead the ingredients for or until smooth.
If the dough is sticky, add some more until the dough is soft but not sticky.
Cover the bowl and let the dough rise in a warm place for or until doubled in size.
Knead the dough briefly and place it in the prepared bread loaf pan.
Preheat the oven to 350 degrees.
Let the dough rise for another .
Brush the top with melted butter and scatter with seeds, if desired.
Bake the bread for or until well risen and golden brown.