Tuesdays with Dorie BWJ: Buttermilk Bread
February 2, 2016 at 12:01 am | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 13 CommentsTags: baking, bread
Lora Brody’s Buttermilk Bread is one I’ve been wanting to make for a while now. Sounds simple and homey and a nice thing to bake on a cold day.
The recipe in the book calls for making the bread dough in a bread machine, which I don’t have, so I made it in my stand mixer instead. I swapped a 50/50 water/liquid buttermilk combo for the water/powdered buttermilk in the recipe. While I used the full 2 1/2 teaspoons of yeast, I think I could have gotten away with just 2 teaspoons. I basically followed the mixing instructions we used when we did the White Loaves years ago, since they seemed pretty standard for this type of bread. I then switched back to Brody’s instructions for rising and baking.
This made a nice sandwich loaf, and maybe next time I’ll try it in the cloverleaf roll variation. The bread has maple syrup in the dough, so there’s a hint of sweetness there, and I think the crust is really good (I’m the weirdo who likes the end pieces). I’m looking forward to pulling slices from the freezer for grilled cheese!
For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
13 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 
This bread looks so good! I will need to try this one!
Comment by Kristy Rhine— February 2, 2016 #
I like the end pieces too.
Comment by khadijahsamad— February 2, 2016 #
This looks really good!
Comment by Traveling Twin Bakers— February 2, 2016 #
Looks delicious and gorgeous picture!
Comment by Nicole @ The 2nd 35 Years— February 2, 2016 #
It’s beautiful!
I made mine sans machine as well (and agree about cutting back the yeast). This one was a keeper.
Comment by Cher— February 2, 2016 #
Your crust really looks even, brown, smooth and lovely. I wonder how you made your egg wash.
Comment by Shirley (Flourishen Test Kitchen)— February 2, 2016 #
Thanks Shirley! I didn’t use an egg wash here…After I shaped the dough and put it into the loaf pan for its final rise, I brushed the top with some clarified butter. I really only did this so the plastic wrap wouldn’t stick to the risen dough, but it may have helped make a nice crust, too.
Comment by steph (whisk/spoon)— February 5, 2016 #
Your loaf is beautiful!
Comment by Margaret— February 2, 2016 #
Beautiful! I agree with you about cutting back on the yeast. This was a nice recipe – with or without a bread machine.
Comment by Cher— February 3, 2016 #
Just a perfectly beautiful classic loaf of bread!
Comment by Teresa Blackburn— February 4, 2016 #
This looks wonderful – love the peanut butter on top.
Comment by Cakelaw— February 7, 2016 #
Absolutely gorgeous loaf!
Comment by saffronandhoney— February 8, 2016 #
I love homemade bread. I also love the ends. A pbj sandwich is a favorite with a glass of milk. I used to have a bread machine and it was so nice to wake up in the morning to the smell of baking bread. Thanks for sharing this post. lori
Comment by lorigreer— February 9, 2016 #