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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 7, 2011

Homemade Bread

There is nothing better than homemade bread, especially paired with fall soups.  Try this easy bread some weekend and you will love it.  The yeast measurement in the recipe equals 1 packet of dried yeast.

  1 1/4 Cup Buttermilk                                                               1 TB Sugar
  2 TB Butter                                                                             1 Tsp Salt
  2.5 Cups All Purpose Flour                                                      2 1/4 Tsp Yeast
  3/4 Cup Wheat Flour                                                               1 Large Egg

Butter a 9-by-5-by-3-in loaf pan.

In a small saucepan, heat the buttermilk and butter over medium heat until it registers about 130F, remove from the heat.

In a stand mixer fit with the flat beater, mix together 3/4 cup wheat flour, 3/4 cup all purpose flour, the sugar, wheat bran (if using), salt, and yeast on low speed just until combined. Add the warm buttermilk mixture and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute. Add the remaining flour and continue mixing for 5 minutes. With buttered hands, scrape the dough into the prepared pan.  Cover the pan loosely with a clean towel and let the dough rise to within 1 inch of the top of the pan.  Preheat oven to 375 degrees and position a rack in the middle of the oven.  Bake about 40 minutes - the loaf until the top feels firm and is lightly browned. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely before slicing.

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