This makes a great sandwich bread. It is moist and fluffy and it slices well. You also may serve it as a dinner bread with a large salad, soup, or stew.
Makes 1 large loaf.
Ingredients:
- 1 1/2 c warm water (about 110 degrees F)
- 1 1/2 tsp dry yeast
- 1 1/2 tsp sugar
- 1/2 c buttermilk
- 1 tsp salt
- 4 c bread flour
- 1 tsp baking powder
- 1/2 Tbsp margarine or butter
Directions:
- In a large bowl, blend the warm water, yeast, and sugar and allow to stand 10 minutes.
- Heat the buttermilk just until it curdles a bit.
- Add the warm buttermilk and salt to the yeast mixture.
- With a wooden spoon, stir in 2 cups of the flour and the baking powder; mix about 50 strokes. Cover the batter with a clean tea towel and let rise in a warm, draft-free place for about 45 minutes, or until double.
- Grease a large loaf pan (9 x 5 x 3 inches) with vegetable shortening or softened butter.
- Place a sheet of parchment paper or wax paper (cut to size) in the bottom of the pan and grease the paper as well.
- When the batter has doubled, gradually add as much of the remaining flour as is needed to make a soft dough.
- Knead in the bowl about 3 minutes or until all the air bubbles are out and the dough is smooth and elastic.
- Form into a loaf and place in the prepared pan, cover, and allow to rise 45 minutes or until doubled, preheating the oven to 350 degrees F during the last minutes.
- Bake 40 minutes, or until golden brown and hollow-sounding when tapped with your fingernails.
- Turn out onto a cooling rack, remove the parchment paper, and spread a thin coat of butter or margarine on all sides to create a soft crust.
- Allow to cool at least 30 minutes before slicing.
- When completely cool, place in a sealed paper or plastic bag.