Sunday, July 10, 2011

Yummy Yummy

I have come across a bread book that is too wonderful for words! The recipes make yumminess happen and they are pretty easy. Also if you goof a little because you are tired and nursing while making a loaf (or two) of bread (wink wink nudge nudge) the bread still comes out yummy and beautiful! Yay!

This recipe for Buttermilk Honey Bread comes from Beth Hensperger's "The Bread Bible". It's soft delicious and a double loaf yielder!

To make this bread you will need the following ingredients...
~3/4 cup warm water (105-115 degrees)
~1 tablespoon (1 pkg) active dry yeast
~1 teaspoon sugar

~11/2 cups buttermilk, warmed just to take off the chill (I simply let mine sit at room temperature to get warm)

~2 tablespoons unsalted butter, melted

~3 tablespoons honey

~1 tablespoon salt
~6 to 61/4 cups unbleached all-purpose flour

~Rich Egg Glaze
          -1 large egg yolk or 1 large egg at room temperature
          -1 tablespoon milk or cream

1. Pour warm water in a bowl. Sprinkle yeast and sugar over the surface. Stir to combine and let stand at room temperature until foamy, about 10 minutes.

2. In a large bowl using a whisk (or fork if your whisk has been captured by the fairies) combine the buttermilk, butter, and yeast mixture. Add the salt and 2 cups of flour. Beat hard to combine.
Add the remaining flour, 1/2 cup at a time, beating with a wooden spoon after each addition, until a shaggy dough is formed.
3. Turn the dough out onto a lightly floured work surface and knead about 5 minutes, until the dough is smooth and satiny, dusting with flour 1 tablespoon at a time as needed to prevent sticking.
4. Place the dough in a greased bowl. Turn the dough once to grease the top and cover with plastic wrap (or a damp towel). Let rise at room temperature until doubled in bulk, 1 to 11/4 hours.
5. Gently deflate the dough. T urn the dough out on a lightly floured work surface. Grease two 9-by-15-inch loaf pans or grease or parchment line a baking sheet. Divide the dough into two equal portions. Form the portions into standard or round loaves. Place the dough in the pans or on the baking sheet. Cover lightly with plastic wrap (or damp towel) and let rise until fully doubled in bulk, 30 to 45 minutes.

6. Twenty minutes before baking, preheat the oven to 375 degrees farenheit. Brush the top of the loaves with the egg glaze. Put the pans on the center rack of the oven and bake about 45 minutes, or until loaves are nicely brown, pull away from the sides, and soud hollow when tapped with your finger. Remove the loaves immediately to a cooling rack. Cool completely before slicing.
Ok so I had to add this picture. My newly one year old bubby decided he was going to be like mommy and set up a work station for himself! Too cute for words!

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