Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Country Buttermilk Bread
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- #60069
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package active dry yeast
1/4 cup warm water (105 degrees F to 155 degrees F)
2 tablespoons granulated sugar
1 1/2 teaspoon salt
1/3 cup butter or margarine, softened
2 cups buttermilk, heated (105 degrees F to 115 degrees F)
5 1/2 cups bread flour or unbleached all-purpose flour
directions
In a large bowl, dissolve the yeast in the warm water. Add the sugar. Stir. Let stand 5 minutes until foamy.
Stir in the salt, butter and buttermilk. Add half the flour. Beat until smooth. Gradually add remaining flour, stirring, until a stiff dough forms. Cover. Let rest 15 minutes.
Sprinkle board with flour. Turn dough out onto floured board. Knead 10 minutes until smooth and satiny. Grease bowl. Add dough to the bowl. Turn over to grease top. Cover. Let rise in a warm place until doubled, about 1 hour.
Turn dough out onto an oiled work surface. Divide into two parts. Grease two 9 by 5 by 3 inch loaf pans. Shape dough into loaves. place into the pans, smooth side up. Cover. Let rise in a warm place until almost doubled, about 1 hour.
Bake at 375 degrees F for 25 to 30 minutes or until a skewer inserted in the center comes out clean. Turn out of pans. Cook on racks.
added by
rainbowgal2797
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 13, 2011
I found the recipe a little work intensive while working with the softened butter, but the end result was well worth it. The flavor and texture was quite pleasant. Next time I bake this bread though, I am going to switch the sugar for honey to see how it works.