Soft Buttermilk Bread

Instructions

• 1Stir the buttermilk and water together.
• 2Place the flour, salt, sugar and yeast in the bowl of a stand mixer and mix on low speed to combine. Add the buttermilk mixture and knead on medium speed for 8 minutes, or until smooth and elastic. This helps to develop the gluten in the flour for a better rise.
• 3Add the butter and knead on medium speed until it’s worked into the dough.
• 4Turn the dough out onto a lightly floured countertop and shape into a ball. Place in a heatproof bowl and cover.
• 5Insert the wire rack into position 7.
• 6Place the dough in the oven. Set the oven to Proof, No Fan, 95°F, for 30 minutes and press Start to proof. Meanwhile, prepare the pan.
• 7Grease a 10-inch x 5-inch x 3-inch loaf pan with the butter and coat with flour, shaking out the excess.
• 8The dough should have risen slightly. If not, proof a little longer.
• 9Turn dough onto a lightly floured countertop and knead until smooth. Shape into a 9-inch log, place in the pan and dust with flour.
• 10Place the pan in the oven. Set the oven to Proof, No Fan, 95°F, for 30 minutes and press Start to proof. When the oven signals at the end of proofing, adjust the oven to Bake, Convection, 350°F, for 35 minutes and press Start to bake the loaf. Ignore the oven's preheat signal.
• 11The bread should be well browned and sound hollow when tapped. If not, bake it a little longer.
• 12Stand in the pan for 10 minutes before turning onto a wire rack to cool for 1 hour.
• 13The bread is freshest on the day it’s baked. It can also be frozen for up to 3 months.