Here is a fluffy, flavorful loaf of bread that is delicious toasted or spread with cream cheese. Makes great sandwiches too!
Makes 1 large loaf.
- 1 c cold buttermilk
- 1 c boiling water
- 2 1/2 tsp activated yeast
- 1/4 c maple syrup
- 2 tsp maple extract
- 1 tsp cider vinegar
- 4 c all purpose flour
- 1 c walnuts, chopped
- 1 tsp salt
- 1/2 tsp lecithin granules
- In a large bowl, blend the cold buttermilk and boiling water and stir until they reach around 105 degrees F. Whisk in the yeast and maple syrup and allow to stand 10 minutes.
- Add maple extract and vinegar.
- In a medium bowl, combine flour, nuts, salt and lecithin. Add this mixture to the yeast mixture and knead about 5 minutes (in bowl or on a floured surface), adding a bit more flour as needed to keep from sticking.
- When the dough is smooth and elastic, place it in a large oiled bowl. Oil the top and place a clean towel over the bowl. Allow to rise in a dark, warm place for an hour or until doubled.
- Knead a few times and cover again, allowing to rise again for 40 minutes or until again doubled.
- Form into a loaf shape by folding edges in all around. Place in a large buttered loaf pan and slit the top with a very sharp knife. Cover again, and place in a dark warm place for about 25 minutes, or until nearly doubled. (Preheat oven to 425 degrees F in the last part of the rise time.)
- Bake 10 minutes. Reduce oven temperature to 350 degrees F without opening oven door, and bake another 20 minutes. Cool on rack.