How to bake Buttermilk Bread

a fan of the website likes to experiment with bread recipes and when she finds one that she really likes she writes to me about it and this was a buttermilk bread recipe that she told me about that was fascinated with I tried it one time I expected a sour flavor from the buttermilk not at all delicious delicious very tender lightly flavored bread so that's what I want to make for this video buttermilk bread first thing I need to do is proof my yeast so I have here three quarters of a cup 177 milliliters of warm water room temperature is fine ideal would be between 105 and 115 degrees Fahrenheit or 41 to 46 degrees Celsius so I'm putting that in my bowl I put a pinch of sugar in there to give the yeast something to play with and then I have two tablespoons of yeast this is active dry yeast you could use instant yeast if you wanted to because we're proofing the yeast so I'm going to let this sit in here now for about five minutes if my yeast is alive I should see foaming on the surface of my yeast here so my yeast mixture here is nice and foamy it's alive and well what I have here is three cups 710 milliliters of buttermilk this is warmed up a little bit it's not cold from the refrigerator get that in there and then I have five egg yolks these are from large eggs this is 1/4 cup 140 grams of honey this gives the bread oven slightly sweet flavor and then finally what I have and I think this is what keeps the bread from having a sour bitter flavor this is one half teaspoon of baking soda I think the bicarbonate soda helps to neutralize any acid in the buttermilk so you get the flavor of the buttermilk without the sour flavor I'm going to mix all this up really well until it's combined I set up my stand mixer because now I'm going to begin adding my flour the recipe calls for nine to ten cups of flour that's 45 to 50 ounces or 1.3 to 1.4 kilograms I'm going to start off with the nine cups and then I'll see what the consistency of the dough looks like when I'm baking bread the consistency I like to see in the dough is I want to see it pulling away from the side of the bowl but still sticking in the bottom that tells me the ratio of dry to wet ingredients is right and I'm going to have a moist tender bread what I've got is nine cups 45 ounces or 1.3 grams of all-purpose flour I'm going to start adding this first in two batches I'm going to do half the flour get that all mixed in and then I'm going to knead in the other half so I've worked in the first half of my flour I have a batter in my bowl now this is the second half of my flour to this I have added one tablespoon of salt and because I'm using all-purpose flour I added three tablespoons of vital wheat gluten I consider that optional what vital wheat gluten does is it adds more protein to the dough it's the protein molecules that link up to form the gluten chains that give the dough its elasticity and the air bubbles when the dough is rising you could use if you wanted to bread flour I think you can even leave the gluten out I've got it so I'm using it so now I'm going to be working this in very carefully because this is when it starts getting messy all over my counter I've worked in all that flour and what I'm seeing here is still more of a batter than a dough and this is I run into this a lot when making bread the first time I made this 9 cups was exactly the right to give me the consistency I want something is different here maybe larger egg yolks I don't know and so now I'm going to start adding flour until I get that consistency so there's my dough now I got it to the consistency I want pulling away from the side of the bowl but some sticking I use the full 10 cups of flour on this that doesn't surprise me there are a lot of factors that control that how much moisture there is already in the flour how humid today is how absorbent the flour is how big the egg yolks are so I expect variation when I'm making bread I always start short on the flour because I can always add more flour as I go along now I'm going to knead this for about 10 minutes here's another challenge I have this recipe makes so much dough I don't have a bowl big enough for the dough to rise in so I'm using an old pressure cooker pot this will work well enough I'm going to cover this with plastic i greased lightly grease the inside of the pan with butter and a little bit of butter on top so that it doesn't stick to the plastic I'm looking for this to rise up high enough that it's mounting pretty nicely over the rim of this pan so can you see the difference how that has all risen beautifully look at that I'm going to punch this down deflate it and then I can start shaping my loaves I'm going to do two different things to shake my loaves today okay I divided my dough into half and then I divided one half into thirds and I roll those I lightly flour them and then roll those into these long kind of ropes and what I'm going to do is pinch three of them together and I'm going to start braiding these what I'm looking for is kind of a tight braid like so and there's a plane going overhead yes I live near the airport and here's my bread pan I have two of these bread pans and I lined them with parchment paper I know from having made this before that this is going to make a loaf that's too long for the pan so you can see that's too big for my pan so that's fine I'm going to pinch off a handful of dough set that aside because that dough is going to become a rolls and then set that in my bread pan and that is ready for the second rise so that's one bit of dough now here's my other half I'm going to divide this in half because this is how my friend made her dough her bread loaf and she liked the outcome so I thought well I'll do the same my flower duster and Dusty's lightly so that I can shade them without sticking squeeze the air out and these you can see because I'm ending up with two strands rather than three these are slightly thicker and how she did hers was she just rolled the two around each other to make like a rope big strand of twisted rope and the same thing I'm going to pinch some off the end because I have too much here and that is going to go into my bread pan like so so this will be more of a twist loaf rather than a braided loaf and now I have my muffin pan setup so I'm going to take my bread dough roll them into little balls like that press them into the bottom of the muffin pan I did greased this muffin pan with a little bit of butter so that things wouldn't stick and by the way that first rise to get that dough to rise up over the rim of the pan took one hour now 45 minutes took 45 minutes this I'm expecting to rise and about the second rise to take about 30 to 45 minutes okay and see this is what I like about the recipe is besides getting two loaves of bread I'm going to get ten dinner rolls last time I got nine so everything is ready now to go into the oven I've been heating my oven to 375 degrees Fahrenheit that is 191 degrees Celsius I'm peeling this plastic off carefully so I don't tear my dough because I didn't butter the tops of these that's ready to go into the oven here's my twist loaf look how that's risen okay so I've told you I've heated my oven to 375 degrees Fahrenheit 191 Celsius I'm going to bake these for 40 to 50 minutes so here is my twist loaf you can see how I got that nice design in there which is what I wanted that to one side here is the braided loaf these are hot nice look braiding to the top and here is my muffin pan of dinner rolls check them out doesn't that look good all right I'm going to let these cool for just a few minutes in the pan and then I'm going to take them out and put them on these cooling racks and let them cool thoroughly before I slice them my dinner rolls have cooled enough that I can taste one of these that bread is still cooling yeah this is what amazes me about this bread I know buttermilk has a sour sort of bitter flavor to it but this doesn't have any of that at all it's delicate it's mild just a tiny bit sweet so excuse me I'm going to enjoy a little afternoon snack for a printable PDF copy of this recipe with step-by-step photographs visit my website mobile-home gourmet calm and look on the homepage or in the recipe archive

Channel: Mobile Home Gourmet

Views: 41,974

Rating: 4.877707 out of 5

Keywords: Cooking, Baking, ASMR

Id: gjvH1caHo7w

Length: 12min 52sec (772 seconds)

Published: Sun Aug 16 2015