When I baked bread for the week on Saturday, I wanted to try something a little different. My kid's like the buttermilk bread that I occasionally buy at the store. Since I had a quart of buttermilk that needed to be used A.S.A.P., I thought I would try to recreate it at home. I couldn't find a recipe that was quite what I was looking for, so I combined a couple of recipes and created my own. The bread actually turned out great!!! It was soft (from the potato flakes), had a little tang to it (from the buttermilk), and had a fabulous texture (not crumbly at all). My family ate most of a loaf for toast Sunday morning. I will definitely by adding this recipe to the bake often file!!
Potato Buttermilk Bread
(makes two loaves)
5 1/2 - 6 1/4 cups bread flour
2 1/4 teaspoons yeast
1 cup potato flakes
2 1/2 cups buttermilk
2 tablespoons sugar
11/2 tablespoons butter or shortening
1 1/2 teaspoons salt
- In a large mixing bowl combine 2 1/2 cups flour, yeast, and potato flakes.
- In a medium saucepan combine buttermilk, sugar, butter/shortening, and salt. Heat and stir until mixture is warm (shortening is starting to melt, but not completely melted).
- Add warm liquid to the flour mixture.
- Beat mixture with a electric mixer on low for 30 seconds, scraping the sides of the bowl.
- Beat mixture on high for 3 minutes.
- Stir in as much of the remaining flour as possible; until a medium dough forms.
- Turn dough out onto a floured surface and knead until the dough is smooth and elastic. Add flour in small increments, if necessary, to keep dough from sticking to the kneading surface.
- Place dough in a greased bowl (turn dough over once to grease the top). Cover and let rise until double (about an hour).
- Divide dough in half . Form into loaves and place in greased loaf pans.
- Cover loaves and let rise until dough is one inch above the pan
- Bake at 350 for 25 - 30 minutes
- Remove from loaves from pans and cool completely on a wire rack.