Home Bread-Bakers v102.n038.12
[Advanced]

Buttermilk Honey Bread

"Jazzbel" <jazzbel@speedwayinternet.com>
Sun, 25 Aug 2002 11:39:26 -0400
v102.n038.12
I made the most beautiful loaves this morning with Beth Hensperger's recipe.

For the finish, rather than using her egg glaze, I used heavy whipping 
cream, as I had a little bit left over in the fridge.

The loaves were firm (Sometimes the buttermilk bread is a little crumbly)

I did not have honey, so I used golden syrup instead.  I doubled this and 
used the Magic Mill Mixer to make 4 loaves. Her recipe for the bread 
machine follows below.

Formula for two loaves:

3/4 cup warm water
1 tablespoon instant yeast
1 1/2 cup buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 to 6 1/4 cups all purpuse flour.

Formula for a 1'2 loaf-bread machine:

1 cup plus 3 tablespoons warm water
1 1/4 teaspoon instant yeast
2 tablespoons unsalted butter, melted
3 tablespoons honey
1/3 cup buttermilk powder
1 teaspoon salt
5 teaspoons gluten
3 cups bread flour.

Later,
jazzbel