#6.5 - Buttermilk Bread, the right way

A week ago, I wrote about a loaf of Buttermilk Whole Wheat bread that I made; it was a happy accident, in that I mistakenly used whole wheat flour instead of "hard wheat".  I tried doing it the "right" way, and while the whole wheat version was good, this version is awesome. Dorothy has even declared it better than the potato bread I bake for the holidays every year.(1)

This bread is a perfect sandwich bread, with  light texture, a good crust, and a nice flavor from the buttermilk. It's also freakishly easy to make; while you have to devote half a day to the two risings and the baking, it only takes about 15 minutes of actual effort, so you can start it before lunch, then get some chores done and have fresh bread for dinner.

I made it the first time on Tuesday, and used it for grilled cheese sandwiches for dinner. The loaf was gone by Saturday morning, when Dorothy had the last piece as toast for breakfast.  I made another loaf on Sunday so we have sandwich bread for the week.  This could easily be a new standing weekly ritual, it's that good.

Buttermilk Bread
2 packages (4 1/2 tsp) active dry yeast
1 tbsp sugar
1/2 cup warm water
1 tbsp salt
3 tbsp butter, melted
1 cup buttermilk
4 cups all purpose flour

Combine yeast, sugar, and water and allow to proof. Mix the remaining ingredients until it comes together into a dough, then add the proofed yeast mixture. If you are using a stand mixer, you will still want to knead by hand for 2-3 minutes at the end to make sure the dough comes together into a smooth ball (the dough is very dry and the stand mixer will leave it in clumps). If the yeast mixture doesn't add enough liquid to bring all of the dough together, add water a tablespoon or so at a time until it just does.

Butter a bowl, and place the dough in the bowl, turning to coat with butter, then allow to rise in a warm place until it doubles in bulk (1-2 hours). Punch down, form into a loaf, and put into a prepared loaf pan to rise again (another 1-2 hours). Bake at 375° for 40 minutes.