Author Topic: Bread baking club ~ recipe #2 (Read 3844 times)

barleychown · « **on:** Sep 15, 2008, 05:52:12 PM »

Here we go with recipe #2!

This is the link to the recipe: http://www.cookingbread.com/recipes/classics_bread/buttermilk_white_bread_recipe.html

And, some pics to start!

Immediately after kneading, in the oiled bowl:

End of first rise, doubled in bulk:

Divided, one loaf, 6 rolls:

End of second rise:

Egg washed and into the oven:

Done!

Notice that I left the egg wash off two of the rolls, just to see how much of a difference it makes.

Triss · « **Reply #1 on:** Sep 15, 2008, 06:01:05 PM »

Oh boy, these look really good too. I need to get on with it and start cooking!

duh · « **Reply #2 on:** Sep 16, 2008, 06:06:33 AM »

Can I use soured milk instead of buttermilk or do I really need buttermilk?

Penny · « **Reply #3 on:** Sep 16, 2008, 06:25:07 AM »

Those look soooo yummy Sarah!!

barleychown · « **Reply #4 on:** Sep 16, 2008, 09:57:38 AM »

Quote from: duh on Sep 16, 2008, 06:06:33 AM

Can I use soured milk instead of buttermilk or do I really need buttermilk?

If by soured milk you mean milk with vinegar added, it works fine. For every cup of buttermilk called for, pour 1 tablespoon of lemon juice, or a simple vinegar such as rice, cider, or distilled white, into a glass measuring cup. Fill to the 1-cup mark with milk. Stir, let the mixture stand a minute or two, then proceed with the recipe.

Also, they sell powdered buttermilk next to the dry powdered milk.

Or, you can do what I do! http://biology.clc.uc.edu/fankhauser/Cheese/BUTTERMILK.HTM

Triss · « **Reply #5 on:** Sep 16, 2008, 10:22:18 AM »

That is a very interesting article Sarah. Do you use the buttermilk that you made to keep it going or do you need fresh from the store buttermilk each time?

barleychown · « **Reply #6 on:** Sep 16, 2008, 08:24:19 PM »

I use the last cup or so in each quart to go again. Rarely do I need to buy new buttermilk.

Triss · « **Reply #7 on:** Sep 16, 2008, 08:36:49 PM »

OK that sounds good. I am making plans and getting the shopping lists ready to do both of the breads this week.

duh · « **Reply #8 on:** Sep 18, 2008, 05:50:59 AM »

Thank you for the information Sarah.

notherdigger · « **Reply #9 on:** Sep 18, 2008, 09:18:59 PM »

Wow BC, I'm impressed with the info you provided. The bread looks interesting but the other pages are really good. I love buttermilk and the others are really good too. I want to try some of them soon. I have been on sites for cheese making and such but this one is pretty extensive. I see why you seem so smart, you have some good info there. I really like the blue bread pans. I think I have a fetish for bread pans lol. I have some good pyrex including one antique pan and lid and of course my metal standbys which I was told to never wash and they stay good and do good all the time with some help from a coating of butter. I'm going to try that second recipe soon. Thanks for posting all the info.

Triss · « **Reply #10 on:** Oct 11, 2008, 02:55:53 PM »

I finally got around to making this one. Did not homemake the buttermilk though. The bread was really good. This one was dense and so soft which was good. Dan loved it, the kids loved it, a success!

notherdigger · « **Reply #11 on:** Oct 16, 2008, 10:47:46 PM »

That really is beautiful bread Triss way to go.

duh · « **Reply #12 on:** Oct 26, 2008, 12:29:09 PM »

Well I finally got the buttermilk lol. Of course I have all purpose flour rather than bread flour but I decided to go forward anyway. it's in it's first rise now. I can't wait to see how it turned out. I've been wanting some homemade bread lately. Just didn't have the energy to manage it. Now I did. Way cool.

I'm miles behind everyone. But I'll try to catch up as I can. It's just that I can only go to the grocery store once a month and sometimes I can't afford any extras.

duh · « **Reply #13 on:** Oct 26, 2008, 01:14:58 PM »

It's now in it's second rise. I'm going to braid it even though I don't have the bread flour. It may not hold the shape well but I can try. It is rising really well inspite of not having the rapid rise yeast.

I'm excited to finally be doing one of the recipes.

duh · « **Reply #14 on:** Oct 30, 2008, 09:58:01 AM »

It was fantastic!

I'm doing another batch today. I'm going to feeze some of it and bake some. Woohoo. Maybe I'll make some into dinner rolls too. I'm just in the mood today. I wish it happened more often.

Triss · « **Reply #15 on:** Oct 30, 2008, 02:29:44 PM »

You have to take advantage when you are in the mood. And once you have some frozen, fresh bread can still be had when you are not in the mood.

duh · « **Reply #16 on:** Oct 30, 2008, 05:54:40 PM »

I'm going to see if I can find a way to send the frozen loaf and maybe even the rolls to Dianna and Jim. I'm not sure if I can pull it off but I'm going to try. It came out very well. I've been enjoying it all afternoon lol. Next I'm going to have to try making my own buttermilk.

Triss · « **Reply #17 on:** Oct 30, 2008, 05:55:59 PM »

Sending frozen food is difficult and keeping it frozen. I have sent baked bread overnight with good success though. It can be rather expensive.

duh · « **Reply #18 on:** Oct 30, 2008, 06:02:43 PM »

how did you package it?

Triss · « **Reply #19 on:** Oct 30, 2008, 06:19:59 PM »

I just wrapped it in foil first, then a gallon sized ziplock I think, then wrapped that in bubble wrap.

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Author Topic: Bread baking club ~ recipe #2 (Read 3844 times)