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Buttermilk bread


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Ingredients

12 piece(s)

Buttermilk bread

  • 180 g buttermilk
  • 200 g water
  • 2 tsp dried instant yeast, (see tips)
  • 20 g Butter, melted, plus extra for greasing
  • 1 tsp salt
  • 500 g baker's flour, plus extra for dusting
  • Mixed seeds, for sprinkling
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Recipe's preparation

  1. Place buttermilk, water and yeast into mixing bowl and heat 3 min/37°C/speed 1. Meanwhile, grease a deep-sided loaf tin (approx. 25 x 10 x 11 cm) and set aside.

  2. Add salt and baker's flour and mix 6 sec/speed 6. Knead 3 min/Dough mode.

  3. Transfer dough onto a silicone bread mat or floured work surface and work into a ball. Wrap dough in silicone bread mat or place into a bowl and cover with plastic wrap or kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).

  4. Preheat oven to 200°C. Knock down dough, then transfer into prepared loaf tin. Leave to prove for a further 20-30 minutes.

  5. Brush with melted butter, sprinkle with mixed seeds and bake for 45 minutes (200°C) or until golden brown. Bread should sound hollow when tapped on the underside of loaf.

  6. Allow to cool in tin for 5 minutes then transfer onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to use.

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Accessories you need

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Tip

This bread is ideal for toasting

Substitute 2 tsp dried instant yeast with 20 g fresh yeast


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • waterlin wrote:...

    Submitted by amanda orsum gargula on 31. January 2018 - 22:50.

    waterlin wrote:

    This is beautiful and so easy to make. I have had success with it every time. I tend to let it rise in my oven at 35 wrapped in the Thermo mat. I also do the second rise in the bread pan in the oven at 35.


    Very curious about your oven setting of 35. On another note i am thankful for the yeast conversion. and....... Has anyone ever used Nutritional yeast in bread baking?

    Amanda Soft

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  • Would it work with Buckwheat flour instead of...

    Submitted by MandyBee on 14. September 2017 - 09:04.

    Would it work with Buckwheat flour instead of normal flour?

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  • I made this as breadrolls

    Submitted by vegan_girl on 12. May 2016 - 16:08.

    I made this as breadrolls instead of a loaf and they were perfect tmrc_emoticons.-)

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  • This was easy to make and

    Submitted by Chaserboy on 3. April 2016 - 18:56.

    This was easy to make and tasty tmrc_emoticons.) Will definitely make again.

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  • If this is the one out of the

    Submitted by Tasha7 on 18. January 2016 - 15:19.

    If this is the one out of the Badoc cookbook it has that information in there

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  • has anyone worked out the

    Submitted by Dea.Goh on 30. December 2015 - 15:44.

    has anyone worked out the nutritional value of a slice of this bread?

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  • This was so light and fluffy,

    Submitted by Kermie Kreations on 22. October 2015 - 13:19.

    This was so light and fluffy, will definitely make sure that I let it rise further next time as it didn't turn out very tall. The kids loved it for their sandwiches for school!

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  • This is beautiful and so easy

    Submitted by waterlin on 17. October 2015 - 14:55.

    This is beautiful and so easy to make.  I have had success with it every time.  I tend to let it rise in my oven at 35 wrapped in the Thermo mat.  I also do the second rise in the bread pan in the oven at 35.

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