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Baking for Diabetics?
Are you looking for a way to cut down on carbs and still bake?
We have 2 diabetics in the family and I've been looking for anything
to help! I just recently found this:
Carbquik
We'll be able to have pancakes again!
I can't wait! And... they also have a low-carb flour!
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BREAD RECIPES
Musings from The Armchair Chef ~
If you are looking for a slightly out of the ordinary recipe to
become YOUR personal signature standard...
ILovetoBakeBread.com
BUTTERMILK HONEY BREAD |
| Sure to become a Favorite! |
|
Ingredients |
● 1-1/2 pkgs active
dry yeast
● 1 tsp. sugar
● 3/4 cup warm water (105-115 degrees F.)
● 1-1/2 cups buttermilk (lukewarm)
● 2 Tbls. unsalted butter, melted
● 3 Tbls. honey
● 1 Tbls. salt
● 6 to 6-1/2 cups unbleached all-purpose flour
● shortening to grease bowl |
| Equipment |
Small Mixing Bowl
Large Mixing Bowl
Measuring cups
Measuring spoons
Whisk
Wooden Spoon |
Bread Board for Kneading
Baking Sheet or 2 Loaf Pans |
| Step by Step |
● Sprinkle yeast &
sugar over warm water in a small bowl. Stir to combine,
let stand to proof until foamy (about 10 minutes)
● Combine buttermilk, butter, honey, & yeast mixture in
a large bowl.
● Add salt & 2 cups flour. Whisk hard to combine.
● Add remaining flour, 1/2 cup at a time. Beat with a
wooden spoon after each addition, until a shaggy dough
is formed.
● Turn out onto a lightly floured board; knead about 5
minutes, adding flour 1 Tb. at a time as necessary,
until dough is smooth and satiny.
● Place in a greased bowl, turn to grease top, cover
with plastic wrap. Let rise in a warm area until doubled
in bulk (about 1 to 1-1/4 hours)
● Gently deflate dough, turn out onto a floured board,
divide into 2 equal portions. Form into round or
standard loaves -- place on greased or parchment-lined
baking sheet, or in greased loaf pans. Cover, let rise
until doubled in bulk; about 30 to 45 minutes.
● Gently deflate dough, turn out onto a floured board,
divide into 2 equal portions. ● Form into round or
standard loaves -- place on greased or parchment-lined
baking sheet, or in greased loaf pans.
● Cover, let rise until doubled in bulk; about 30 to 45
minutes.
● Bake in preheated 375 degree F. oven about 30 minutes,
until browned and pulls away from sides of the pans
slightly.
● Remove from pans and cool on racks.
● Enjoy! |
| Variations |
● SEED BREAD: add 2
Tb. each flax, millet, & sesame seeds (or seeds of your
choice) to bread with first 2 cups of flour.
● WHEAT BREAD: substitute 2 cups whole-wheat flour for
the first 2 cups of regular flour.
● SESAME-WHEAT BREAD: substitute 2 cups whole-wheat
flour for the first 2 cups of regular flour and add 5 to
6 Tb. of sesame seeds. |
For a printable version of the
BUTTERMILK HONEY BREAD Recipe, click here.
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