Buttermilk White Bread
My husband is bread lover. And in this situation of self quarantine #stayhome because of the Covid-19 spreading everywhere, we won’t take a chance to go to grocery or bakery just to get the bread. So this is my 1st time of making bread ever. At first I feel nervous because I am going to use buttermilk powder instead of buttermilk. Long short story before the city’s lockdown we couldn’t find any buttermilk or milk at the store. Luckily we got dry cultured buttermilk powder. We just grabbed and brought it home. At that moment we just think “we rather have it and not need it than need it but don’t have it”. So now I have to think how to use it and to not waste it. And here’s I present my homemade buttermilk bread from my kitchen using cultured buttermilk powder.
Buttermilk White Bread
My husband is bread lover. And in this situation of self quarantine #stayhome because of the Covid-19 spreading everywhere, we won’t take a chance to go to grocery or bakery just to get the bread. So this is my 1st time of making bread ever. At first I feel nervous because I am going to use buttermilk powder instead of buttermilk. Long short story before the city’s lockdown we couldn’t find any buttermilk or milk at the store. Luckily we got dry cultured buttermilk powder. We just grabbed and brought it home. At that moment we just think “we rather have it and not need it than need it but don’t have it”. So now I have to think how to use it and to not waste it. And here’s I present my homemade buttermilk bread from my kitchen using cultured buttermilk powder.
Open in Cookpad AppSteps
- 1
In the bowl or using glass measurement combine half of the lukewarm water, yeast, and sugar, let sit for 7-10 minutes
- 2
Placed all the dry ingredients in to mixing bowl or a stand mixer. Add the remaining water, oil, and the yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Add a few more tablespoons flour if necessary. One tablespoon at the time. Continue to Knead until the dough pulls away from the sides of the bowl and is soft and smooth.
- 3
Transfer the dough to lightly greased bowl and make sure that it’s completely coated. Cover with a plastic wrap and let it rise in warm and draft-free place for about 1 hour or until doubled in size.
- 4
Lightly flour the work surface with remaining flour and turn out the dough on to it. Divide the dough into two equal portions. Use fingers to gently pat each half into 20x40cm rectangle (8x12 inches) and pressing it all over to remove any air pockets. Starting from the short end roll up into a tight roll and pinch the seams to seal then place each loaf into greased 8x4 inch loaf pan. cover with plastic wrap and let them rise for about an hour or until doubled in size.
- 5
Preheat oven to 400F. And bake the loaves for 20-25 minutes (depending of the oven) until it golden brown or when toothpick comes out clear.
- 6
Invert the bread onto a cooling rack, then re-invert bread and brush the top and side of bread with melted butter. Let it cool completely before slicing. Anyway, actually my husband and I enjoyed it when it was still warm. Give it try!
- 7
HappyBaking❤️
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