Friday, February 18, 2011
Peter Reinhart's Buttermilk White Bread
I have tried several bread recipes, some of them are posted on this site. But I have never tried baking white bread, so far. We (my family and I) do not like the usual store-brought white bread. Then again, when you bake them, it is a different story. This is why I started searching for a white bread recipe, and yet not the usual, but something different, something special! Bingo! I found it in the recipe I am sharing with you today. The butter, buttermilk and egg that goes into this recipe gives the bread a die-for-it flavor nobody can resist. I saw this recipe was recommended by many other sites when I decided to give it a go myself. I would not talk about the recipe to you unless everyone in my family loved it. Great recipe!
I made buns using half the dough and they came out great as well !
Serve it with your favorite spread or with soup
Bread flour- 4 cups +1/4 cup if necessary
Salt- 1 1/2 tsp
Sugar- 3 Tbsp
Active dry yeast- 2 tsp (approx 1 packet)
Butter- 1/4 cup at room temperature
Buttermilk- 1 1/2 cup
Egg,slightly beaten,optional,for brushing on top- 1
1.Stir together the 4 cups of flour,salt,sugar and yeast using a spatula or your mixer.(yes,you don't have to dissolve the yeast in anything)
2.Add the softened butter,buttermilk and lightly beaten egg and mix well, till the dough comes together.
3.Knead well for 6-7 minutes using your kitchenaid.
4.If you are using hands, then transfer the dough onto a floured surface and knead well for at least 10 minutes.(the dough is a little bit on harder side )
5.Spray or coat with oil and cover the dough. Keep in a warm place to rise for about 2 hours or until the dough has doubled in size.
6.Transfer the dough onto a floured surface and divide the dough into 2 equal parts, if you are making bread and cover with a towel and let rest for 20 minutes.(I divided one part into 6 and made some buns too)
7.Divide the dough into 12 equal parts if you are making buns .
8.Shape them and cover with a towel and let rise for about 90 minutes or until doubled.
9.Meanwhile preheat the oven at 350 degree F, if you are making bread,400 for rolls and 450 for buns.
10.Give an egg wash, using an egg beaten lightly with some water or use some milk, just like me, to brush on the top.
11.You could use sesame or poppy seeds to sprinkle on the top.
12.Bake the bread loaves for about 35-40 minutes or until the top turns golden brown.Bake the buns for about 15 minutes
13.Cool on a wire rack.Serve with the spread of your choice
Sending this for Yeastspotting at Wild Yeast
and Foodpaltette series Brown at Torview
Recipe Courtesy:Mainly from here.But basically it's from The Bread Baker's Apprentice, by Peter Reinhart.