Soft Buttermilk Bread

Instructions

• 1

  Grease a 9x5-inch loaf pan with butter and coat with flour, shaking out the excess flour.

• 2

  Combine the buttermilk and water.

• 3

  Put the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook. Mix on medium speed to combine. Add the buttermilk mixture and knead on medium speed for 6-8 minutes, until smooth and elastic. Add the butter and mix on medium speed until it is worked into the dough.

• 4

  Turn the dough onto a countertop and knead into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.

• 5

  Turn the dough out onto a lightly floured surface and knead until smooth. Shape the dough into a 9x4-inch log and place in the prepared pan. Dust the top with a little flour. Loosely cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.

• 6

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/ CONVECTION/350°F/40 minutes and press start.

• 7

  Once preheated, place the bread into the oven and bake for 40 minutes until golden brown.

• 8

  Let cool in the pan for 10 minutes before turning onto a wire rack to cool for 1 hour. Serve.

  Tip: The bread is freshest on the day it’s baked. It can also be frozen for up to 3 months.