– In the bowl of a stand mixer, mix together the water, buttermilk, yeast, salt and sugar. Add the flour and mix using the paddle attachment. Do not knead the dough.
– Lightly cover the bowl and let it rest at room temperature.
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3-4
– At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container.
– The dough can be baked as a sandwich loaf in a loaf pan, an artisan loaf in a Dutch oven.
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5-7
– Preheat the oven. Lightly grease loaf pan with baking spray or butter.
– When you are ready to bake, lightly dust the dough. Turning the ball seam side down. Lightly cover with a kitchen towel or plastic wrap and let it rest.
– Slash the dough with a serated knife. Brush with melted butter.
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– Place in the oven to bake until the bread is golden brown. Brush the top of the bread with a little more melted butter upon removing from the oven. Take the bread out of the pan and cool before slicing.
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About
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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