On the Menu

White Bread

1 1/2 cups buttermilk

4 cups flour

1/4 cup potato flakes

4 teaspoons vital wheat gluten

2 teaspoons salt

1/4 cup butter

2 tablespoons honey

1/2 teaspoon soda

1 package yeast

Warm the buttermilk, butter, honey and salt to 110 degrees. pour into large mixing bowl, add the yeast, mix well. Add the flour, gluten and soda. Mix and knead until smooth and elastic. Place in greased bowl (turning dough to coat top) cover and let rise until double, about 1 hour. Knead down dough, shape into either 1 large or 2 smaller loaves, oil tops and let rise until double, about 35-40 minutes. Bake at 350 (325 for glass pan) about 35 minutes, or until tops are browned and loaves sound hollow when tapped. Remove from pan and cool on rack, butter tops for a softer crust.

Can be made in breadmaker, just follow manufacturers recommendations. Makes one large or two smaller loaves.

Tip: I let my bread rise in a slightly warmed oven after I shape it into loaves, when done rising I just turn on the oven and bake. The action of having the bread in the oven as it comes up to temperature gives it that little push and sets the action of the yeast.

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One thought on “On the Menu

  1. My Gramp used to make Italian Bread every week. My dad followed in his footsteps. I know the recipe and have watched my elders bake said bread, but have never given it a crack myself. I need to jump on that task soon. Gotta carry on the tradition.

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