Hi Fredericka,
Here's a recipe for buttermilk bread that I've been making for about five
or six years. I think it meets the criterion that you have outlined. The
density of the final product will be determined to a great extent by how
long you proof it. A shorter proof time will give you the "body" (more
dense loaf) that you're looking for. It originally was a bread machine
recipe so I converted it to a two loaf recipe and make it using
conventional means.
The directions are rather terse, but that's how I write them. If you've
been baking for a while you'll get the drift. If you find that you do need
more information, however, just shoot me an email and I'll be glad to
expand on it for you.
* Exported from MasterCook *
Dede's Buttermilk Bread
Recipe By :Bread Machine Magic - Book of Helpful Hints - Rehberg & Conway
Serving Size : 36 Preparation Time :0:00
Categories : Breads: Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water -- see note
1/2 cup buttermilk, dried
1/4 cup honey
2 teaspoons salt
2 tablespoons margarine, unsalted -- melted
6 cups bread flour
4 1/2 teaspoons yeast
Knead.
Ferment once.
Punch down.
Rest about 15 minutes.
Form into 2 loaves.
Put into pans and proof.
Bake in a 350 F preheated oven until internal temp. reaches 190 degrees F.
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Hope this works out for you and...
Happy Baking!
Don Bischoff