This bread makes great sandwiches and toasts beautifully too. Easy to make with fresh buttermilk or with reconstituted powdered buttermilk as well.
Makes one large loaf.
Ingredients:
- 1 1/2 c buttermilk
- 1/4 c unsalted butter
- 1/4 c honey
- 1/2 c besan (chickpea flour)
- 1 packet of active dry yeast (2 1/4 tsp)
- pinch sugar
- pinch ginger
- 3 c all purpose flour
- 1 1/2 tsp salt
Directions:
- In a small saucepan over medium heat, warm the buttermilk, butter and honey until almost scalded. Remove from burner and cool to 110 degrees F.
- Place buttermilk mixture in a large bread bowl. Add besan, active dry yeast, sugar and ginger; whisk together until dissolved.
- Allow to stand 10 minutes, or until foamy.
- Using a wooden spoon, gradually stir in the 3 cups of flour. When mixed well, turn dough out on a lightly floured surface. Add flour to top and knead 5 minutes, adding a bit more flour as needed.
- Place dough in a buttered 2 1/2 quart covered casserole dish. Turn dough over to get the top buttered. Cover dish and place it in a warm place for one or two hours, or until doubled.
- Punch down, flatten dough into a rectangle and roll tightly to form a loaf shape. Seal all seams and place in a buttered 9 inch loaf pan. Cover with a clean towel and allow to rise 45 minutes, or until doubled, preheating oven to 350 degrees F during last 15 minutes of rise.
- Bake 35 minutes in the center of the oven, or until dark brown. Turn out onto a wire cooling rack. Cool completely before slicing.