Buttermilk Bread II

Recipe View 5 mins Proof the yeast: In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes, or until foamy. (5-10 minutes)

Recipe View 5 mins Prepare the buttermilk mixture: In a small saucepan, combine buttermilk and margarine. Heat over low heat until margarine is melted and the mixture is lukewarm. Do not boil. (5-7 minutes)

Recipe View 0 mins Combine wet and dry ingredients: In a large mixing bowl, combine sugar, salt, baking soda, and the buttermilk mixture. Add the proofed yeast. Gradually add 3 cups of bread flour, mixing with the dough hook attachment of an electric mixer until combined. Continue to add the remaining flour, mixing until the dough is no longer sticky.

Recipe View 5 mins Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is soft and smooth. (5-7 minutes)

Recipe View 1 hrs First rise: Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size. (60-90 minutes)

Recipe View 0 mins Shape the loaves: Punch down the dough. Divide it in half and shape into two loaves. Place each loaf in a well-greased 8 x 4 inch bread pan.

Recipe View 30 mins Second rise: Cover the pans and let the dough rise until it is about one inch above the top of the pans. (30-45 minutes)

Recipe View 30 mins Bake: Preheat oven to 375 degrees F (190 degrees C). Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when thumped. (30-35 minutes)

Recipe View 0 mins Cool: Remove the loaves from the pans and let them cool on a wire rack before slicing.