Buttermilk Bread

Instructions

• 1

  Combine the buttermilk and the warm water in a bowl. Place the flour, salt, sugar and yeast in the bowl of a stand mixer. Using the dough hook, mix on low speed to combine.

• 2

  Slowly add the buttermilk mixture and knead on medium speed for 7 minutes or until the dough is smooth and elastic.

• 3

  Add the butter and continue kneading until the butter is worked into the dough.

• 4

  Transfer the dough to heatproof bowl and cover with plastic wrap. Place the bowl in the oven in rack position 8.

• 5

  Select PROOF/ 88°F/CONVECTION/ 40 MINUTES and press START. Proof the dough until doubled in size.

• 6

  Grease a 9-inch x 5-inch loaf pan with butter and coat with flour, shaking out the excess flour.

• 7

  Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into an 8-inch log and place it into the pan. Loosely cover with plastic wrap and place in the oven in rack position 8.

• 8

  Select PROOF/ 88°F (31°C)/CONVECTION/ 40 MINUTES and press START. Proof the dough until it rises just above the pan.

• 9

  Remove the dough from the oven.

• 10

  Reset the oven. Select BAKE/ 350°F/CONVECTION / 40 MINUTES and press START to preheat.

• 11

  Carefully remove the plastic wrap. Place the extra flour in a sieve and lightly dust the loaf with flour.

• 12

  Once preheated, place the loaf in the oven and bake for 40 minutes until golden brown.

• 13

  Cool in the pan for 10 minutes before turning onto a wire rack. Slice and serve warm or at room temperature.