Tag Archives: Buttermilk bread

Homemade Bread Day…November 17th 2020…

Who doesn’t love bread fresh and hot straight from the oven?… It never lasts long here which means not so much waste … which is always a good thing…isn’t it?

Covid-19 has meant for many like me that they have honed their bread baking and cake making skills which is great…

As it is Homemade Bread Day today I have gathered some of my tried and tested recipes together for you…I hope you enjoy it!

My first recipe is for Pretzel Bread which was a first for me as the method is one I hadn’t tackled before and it came out really well and was a great hit with everyone…

smart

Pretzel Bread.

All I knew about pretzel dough was that like beigels the dough was boiled before baking and this gives it that characteristic deep brown crust and pretzel taste…

It was lovely a little sweet my tester said it tasted like currant bread sweetness not horrible he liked it and the salt was a foil for that methinks but with some ham and mustard in a sandwich it went down a treat…

I have however tweaked the original recipe and would use less sugar…1 tbsp instead of 3 tbsp.

Ingredients:

  • 2 and a quarter tsp of instant yeast.
  • 1 cup of lukewarm water
  • 1 tbsp brown sugar
  • 1 tbsp milk…I used full-fat milk
  • 4 tbsp (2 oz) melted butter
  • 1 tsp sea salt
  • 3 cups of all-purpose unbleached flour

Baking Soda Bath:

  • 4 quarts(8 pints) water
  • Half cup Baking Soda

Pretzel Topping:

  • 2 tbsp butter melted
  • Coarse salt for topping.

A lined baking tray.

Preheated oven 200 degrees

Let’s bake!

Combine your yeast, water, and brown sugar in a bowl and stir to dissolve sugar.

Melt the butter and then add to the milk then stir into the yeast mixture to combine.

Add the salt and flour 1 cup at a time and stir to combine then once the dough has come together knead until it is a firm but slightly tacky dough. If you need to add more add a little at a time.

Put the dough into a greased bowl and cover with a cloth and allow to rise about an hour and it should have doubled in size.

Once the 60  mins are up put your 4 quarts of water in a large pan and bring to the boil then add your Baking Soda…DO NOT ADD IT ALL AT ONCE OR IT WILL ALLL FIZZ OVER …add a little at a time I added it a tsp at a time.

Then punch your dough down to remove the gas and divide it into two portions…Add one portion to the boiling water and turn after 60 seconds and give it 60 seconds on the other side remove with a slotted spoon to drain and make a small cross in the middle and sprinkle with salt. Put on a lined baking tin…

Repeat with your second piece of dough…When cutting the cross I made mine too big as this dough once boiled is easier than a normal risen dough to cut through.

smart

Boiled Pretzel Dough

Sit both pieces of prepared dough on a lined baking tray and put it into your preheated oven…200 degrees.

Cook for 23-25 mins turning the tray around halfway through the cooking…

I was quite amazed at how it coloured up and just looked the colour of a pretzel that lovely deep brown…

smart

Pretzel Bread

When you remove it from the oven brush with the melted butter and enjoy it!

My second recipe is for some lovely finger rolls again a first with a process I hadn’t used before…

This is a lovely easy recipe and I sometimes make finger rolls or round rolls depending on how I feel or what I am cooking they make lovely hot dog rolls.

Although my images show white and use white unbleached flour I do sometimes mix the flour with wholemeal or go the whole hog hubby is getting to like wholewheat bread so now I have stocked up today on my flours the next loaf will not be white…

Let’s Cook! Bread!

Bread-white-home-baked

 

Ingredients:

  • 5 cups of flour. I used unbleached, Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there it’s the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes(for) me but it is warm here it may be a tad longer for you.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy...

Buttermilk Bread…

Homemade Buttermilk bread

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of unbleached bread flour.

Let’s Bake!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

Flat Bread:

flat-bread-easy-recipe

Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with practice makes perfect with all bread but I have never had any which is inedible just maybe a funny shape…lol

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flat-bread-uncooked-esy-recipe

My last bread recipe today is Crock Pot or Dutch Oven Bread…This loaf was cooked in a dutch oven and I was pleasantly surprised how much the crust was like ones I have purchased in bakeries.

loaf made in dutch oven

Probably from the steam produced using the dutch oven method…

Ingredients:

  • 4 cups of unbleached all-purpose flour
  • 1 1/2 tsp salt
  •  2 1/4 tsp of rapid yeast
  • 2 cups of lukewarm water
  • 1 tsp of olive oil.

Let’s Bake!

In a large bowl add the flour and salt whisk to combine.

Make a well and add the raid yeast granules and the lukewarm water then with wet hands bring the mix together. If it is too sticky add a little more flour and likewise if too dry add a little more water a tsp at a time…This will vary as it depends on the flour used.

Cover and leave in a warm spot to double in size again this depends on the temperature where you live it can be anything from a 1hr to 1 1/2 hours…if it is very warm mine takes a little less time.

Once risen using your hand or a dough scraper work the dough loose from the sides and working around the edge bring the sides to the middle.

Cover and leave to double in size again about 1 hour it rises slightly quicker this time.

Once risen transfer to a lightly floured surface sprinkle the top with a little flour and shape and fold the dough under itself several times then pinch the seams together. Coat your bowl with the olive oil and put the dough in the bowl cover and leave the dough to rise once again.

Then put on the oven and set the heat at 230C/450F and put your dutch oven into the oven to heat up for 45-1n hr. By the time this has heated your dough should have risen.

NOW VERY CAREFULLY REMOVE THE HOT DUTCH OVEN ONTO A TRIVETT…It is hot then turn out your dough onto a lightly floured surface and carefully put in the dutch oven.

Put the pot back into the oven and cook for 45 minutes then carefully remove the lid and cook for a further 15-30 minutes …

loaf made in dutch oven

Remove from the oven and cover with a cloth to cool for about 15 mins before slicing and enjoy…That’s all for today …Happy Bread making..xx

 

CarolCooks2…This week in my kitchen…Everything cooked from scratch…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…wouldn’t it? I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

Having grown up in a family where my mother and grandmothers cooked from scratch maybe it was a little easier for me…I then had children (6) that meant a minimum of  8 to cook and feed every day plus the extra kiddies who would wangle a dinner invite…haha…It was a bit of a home for waifs and strays at times…

Then I moved here…Many of the ingredients I cooked with I cannot get here or are imported at cost and often very rarely available so at times ingredients have proved a challenge however it has forced me to improvise and substitute ingredients but overall I believe I am a better cook for it…

I have also learnt that many foods I took for granted and thought I couldn’t make …Well, I can…Always cheaper, bigger portions than the sometimes tiny jars and packets you buy…no chemicals and fillers…and not as time-consuming as I thought they might be…Taste-wise always superior…

Over the next few weeks, I will give you some hints and tips using minimal basic ingredients most of the time and healthy most of the time for foods you can make at home …Also if you are really struggling to get meals on the table tell me what ingredients you have and I will come up with a meal plan…Just e-mail me if you would rather…carolcookstwo@gmail.com   Happy to help…xx

I am being preventive so have opted to stay in where possible and keep away from people…I made my favourite biscuits anything with golden syrup and I am hooked…These little biscuits well they are not really biscuits more like cookies as they have a softish very slightly chewy texture…Carol’s Coconut Cookies…

These cookies are my basic recipe and are my experimental recipe I am already planning what I can add to them but this time I left the recipe as it is..no walnuts or raisins…

Ingredients:

  • 150gm rolled oats
  • 100gm plain flour
  • 100gm light brown sugar( I used raw sugar)
  • 100gm dessicated coconut
  • 100gm butter
  • 2 tbsp golden syrup
  • 1/2 tsp of bicarbonate of soda
  • 2 tbsp of boiling water.

Let’s Cook!

Set oven to heat at 175C, gas mark 4.

Line a baking tray with parchment paper. Combine the sugar, flour, coconut and oats mix to combine well.

In a small pan add the butter and golden syrup and melt the butter. meanwhile, bring the kettle to the boil and add two tbsps of boiling water to the bicarbonate of soda in a small cup. Add this to the melted butter/syrup mix. It will foam a little.

N.B if you leave it on the heat…like me…and turn back to line your tin…It will foam and went all over my ceramic hob…the rest you can guess…

Make a well in the centre of your dry mix and pour in the melted butter/syrup mix. Stir to thoroughly combine and it will form a slightly sticky dough.

Roll out balls and put on a baking tray leaving a space as they will spread on cooking ( the mix made 15 balls) Slightly flatten with your hand.

Put in the preheated oven and cook for 15-20 minutes, remove from the oven and cool on a wire rack.

Enjoy!

If the bread counter is empty…Grab some flour if you can any flour as bread is very adaptable, some yeast, Oats, baking powder and baking soda you are then equipped to make some beautiful bread…Can’t get yeast …no worries we have that covered…Milk and we are sorted you can now make some beautiful bread.

This first recipe is from Sally...A beautiful yeast-free Irish soda Bread…

Sally Yeast Free Soda Bread

https://smorgasbordinvitation.wordpress.com/2017/05/09/cook-from-scratch-yeast-free-irish-soda-bread/

The second recipe is a favourite of mine… Buttermilk Bread…

Both easy to make and great spread with butter or jam, toasted, eaten with soup…both lovely loaves of bread and who doesn’t love the smell of fresh bread?

Let’s Bake!

Buttermilk Bread…

buttermilk-bread11

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of bread flour.
  • Melted butter to brush the top of the loaf.

Let’s Cook!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, or store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

If like me you can’t always get Buttermilk or it is very expensive then here is a recipe to make your own Buttermilk.

https://blondieaka.wordpress.com/2017/01/10/how-to-make-you-own-buttermilk/

Any leftover bread…SAVE IT…I always keep a bag or container in the freezer for all my leftover bread…

It is then handy to make breadcrumbs to coat fish or chicken, to make a bread pudding or a bread and butter pudding, to make stuffing or bread sauce…

Have you half a pack of cream cheese a couple of rashers of bacon, a slice or two of ham or a small piece of chorizo sausage lurking in the fridge…some breadcrumbs and some Jalapeno peppers…Fancy a snack..easy…Although I have used bacon with mine any of the above will be great just crumble the chorizo and cook then add to the cream cheese which if you haven’t enough cream cheese bulk it out by adding some feta, sour cream any other cheese play with the flavours use up your odds and ends…

https://carolcooks2.com/2018/03/15/jalapeno-poppers-with-bacon/

Next week flatbread and pizza bases…again so easy…so if you are faced with not a lot on the shelves check out the herbs and spices, always grab some flour and milk…cheese if you can any sort it can all be used…cheese sauces for starters, pizza topping…

No tinned tomatoes then buy a couple of kilos of beautiful red ripe tomatoes and make your own it is so easy…You can then make soup, pasta sauce topping for pizzas…Fresh herbs can be frozen so pick them up they will all add a zing to your sauces and pizza…

It will also save you money...ready meals are expensive and not healthy and often not big enough for a growing lad or hungry hubby…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the Uk who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour…

That’s all for this week from me please stay safe and think of others we are all in this together…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

 

This week in my kitchen…Beets… Buttermilk Bread…

I am so pleased you have joined me once again for a peek into my kitchen…Welcome…I am still pickling… almost run out of fridge space. I think I need a third fridge maybe one like a wine cooler would be good for pickles and things…What do you think? Bearing in mind I live in tropical climes so much has to be refrigerated…

I have always loved beetroot but it has only been since living here that I have used beetroot in different ways…I had only ever eaten it pickled with a salad…

Beetroot grows here which is good it seems that only the root vegetables that need a frost or cooler which don’t, Beetroot is also very healthy and my new favourite smoothie is Beetroot and Orange…

Red Beetroot with leaves and one cut beet

A little about the beetroot before I show you some recipes…Packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. They are low in calories and high in vitamins and minerals…

Beets have high water and low-calorie content. Both of these properties are beneficial for weight loss. I wonder if drinking the juice is what has helped kickstart my weight loss now I am drinking it regularly…

What’s more, they are delicious and easy to add to your diet.

Beetroot Chutney…I first made this when we lived in Phuket and had a request from one of our customers who was an Australian who love beets and even have beetroot in their burgers…I mean I love beetroot but in a burger but customers come first so my first foray into beetroot chutney was born and it was a hit and from that day forward on the menu at Sugar Reef…

Homemade beetroot chutney

 

 

Beetroot Chutney:

Ingredients:

  • 1.5k Beetroot.
  • 3 Brown Onions.
  • 3 Apples (Granny Smiths)
  • 450ml Balsamic vinegar.
  • 80ml Fresh Orange Juice.
  • 350gm raw sugar.
  • 1/2 tsp ground cloves.
  • 2 large sprigs Rosemary.

Let’s Cook!

Set oven to 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.

Add remainder of ingredients. Except for Rosemary.

Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.

Store in a cool, dark place and once open refrigerate…Can be added to your burger or eaten with cold meats…

Beetroot Tartare. The first time I made this was for Christmas last year I now make it if we feel we want a light starter or if I want just a starter and a pudding…

Beetroot tartare with capers

Ingredients:

• 160 gm of cooked beetroot.
• 1 tsp of extra virgin olive oil
• 1 tbsp of double cream or horseradish cream( our preference)

For Fried Capers:
• 10 capers
• Oil to fry about 3 tbsp.

For the crisp bread:
• 2 very thin slices of stale bread
• 1 tbsp of olive oil.

Let’s Cook!

Make the crispbreads by cutting the bread into squares allow 3 to 4 squares per person.

Heat the grill on its highest setting and put the bread on a tray and drizzle with the oil. Grill on each side for 1-2 mins until crisp and golden being careful not to burn (like I did)

To make the tartare, finely chop half the beetroot and blitz the other half with the olive oil to make a rough paste, and then combine with the chopped beetroot and cream and season to taste.

Rinse the capers and pat dry then heat the oil in a frying pan over high heat add the capers and fry for 30 seconds until they have started to open up then drain on kitchen paper.

Our favourite bakery is still not open it went from opening April to now opening soon and it is July…

So time for me to get baking…Buttermilk Bread…

Homemade Buttermilk bread

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of unbleached bread flour.

Let’s Bake!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

I am now going to sort out my Kombucha and get this starter going…More on that next week…

I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have had a creative week and enjoy the weekend xx

After the crumpets came bread…

Carol Cook! Bread (1)

What a saga that was …..I am surprised I went into the kitchen again after that, such a messy cook and I am normally very organised, calm and generally, it all goes to plan..Not so on that day but a lesson learnt.

But redemption was on hand we sailed through the bread making no traumas …Peace and harmony was restored in my kitchen.

If you missed the crumpet/pikelet recipe then you can find it here  

Bread!

I love bread but nice bread with proper butter, not this ready sliced stuff which sticks together it is so doughy and just not right. The consequence is that I don’t eat bread hardly at all which I suppose is good as when I do I savour the flavour and eat far too much.

My Buttermilk bread was pretty good as well but if I tell you this please don’t repeat it…promise??

Anything prefixed to the name bread and he doesn’t like it…so buttermilk, rosemary, olive oil bread…I just say bread or rolls…

I have a hubby who is very pernickety…HE is fussy! won’t eat this won’t eat that..picks the peppercorns out of his sauce and the tomato pieces out of his spag bol..need I go on girls??

So although he won’t eat Buttermilk bread he liked the bread I made today.

But for anyone who loves Buttermilk bread here is my Buttermilk bread recipe for you and if you haven’t got Buttermilk never fear I have this recipe for you. How to make your own Buttermilk and it is so easy I was amazed.

This is a recipe for white bread as hubby doesn’t do wholemeal like me and that is his choice so I have done the best I can and used unbleached white flour which is not chemically bleached like normal white flour and although my preference would be dry or natural yeast I am working on that one but still go through the traditional proving of his white loaf so for all you white bread eaters..Enjoy!

Let’s Cook! Bread!

Bread-white-home-baked

Homemade white bread

 

Ingredients:

  • 5 cups of flour. I used unbleached Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy!

I hope you enjoyed my foray into bread making…I am certainly no expert but I keep trying and it tastes good and I know what is in it…If you enjoyed this post please hit your share buttons xxx

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest : https://www.pinterest.com/caroltaylor56/pins/

Enjoy the rest of your weekend, have fun, eat healthily and stay mindful xxx

 

Buttermilk Bread

 

buttermilk-bread11

After receiving a gift of homemade buttermilk from a friend I thought I would try my hand at making some buttermilk bread. I was very pleased with the outcome it was lovely with some homemade Jam( jelly)…See  I am learning the difference for the same…lol…..

Let’s Bake!

Ingredients:

2 1/2 cups of lukewarm water.

1 cup of Buttermilk.

1 tbsp quick yeast.

1 tbsp salt

1 tbsp sugar

6 1/2 cups of bread flour.

Melted butter to brush the top of the loaf.

Let’s Cook!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

I was pretty pleased with my first attempt at buttermilk bread.

Leave to cool before slicing.

Enjoy!

There will be no stopping me now…I love the fact that yeast rises so quickly here..whereas before it used to frustrate and never prove very well 🙂

If like me you can’t always get Buttermilk or it is very expensive then here is a recipe to make your own Buttermilk.

https://blondieaka.wordpress.com/2017/01/10/how-to-make-you-own-buttermilk/

Love this recipe then please share on your own social media xx

To connect to Moi…

If you really do want to see even more from me???? I am a crazy English lady with a quirky sense of humour…  I look forward to meeting you x

Connect to Carol( Moi)

Blog:https://blondieaka.wordpress.com/

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