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Rich Country Buttermilk Bread
1 lb. 1-1/2 lbs. 2 lbs.
Non Fat Buttermilk 3/4 cup 1 cup + 2 Tbl. 1-1/2 cups
Unbleached Bread Flour 2-1/2 cups 3-1/4 cups 4-1/4 cups
Sea Salt 1 tsp. 1-1/2 tsp. 2 tsp.
Butter or Canola Oil 2 Tbl. 3 Tbl. 1/4 cup
Honey 2 Tbl. 3 Tbl. 1/4 cup
Baking Soda1/4 tsp. 1/4 tsp. 1/2 tsp.
Active Dry Yeast 1-1/4 tsp. 1-1/2 tsp. 1-3/4 tsp.
To prepare Rich Country Buttermilk Bread:
•Always use fresh ingredients.
•Always put liquids in the Bread Pan first, yeast last.
•Always allow the bread to cool thoroughly prior to slicing.
Beginning with the buttermilk, add the ingredients to the Pan
in the order listed. Following the operating instructions in this book,
then select the size of loaf and press START.
Deluxe Rapid Version:
•Substitute Active Dry Yeast with Rapid Rise or Quick Rise Yeast and use
the following measurements:
1 lb. 1-1/2 lbs. 2 lbs.
Rapid Rise Yeast 2-1/2 tsp. 1 Tbl. 1 Tbl. + 1/2 tsp.
Deluxe Rapid Dough
1.0 lb. 1.5 lb. 2.0 lb. 1.0 lb. 1.5 lb. 2.0 lb.
Knead 1 15 min. 15 min. 15 min. 10 min. 15 min. 17 min.
Rest — — —. 30 min. 30 min. 30 min.
Knead 2* — — — 10 min. 15 min. 18 min.
Rise — — — 20 min. 20 min. 20 min.
Punch Down — — — 5 sec. 5 sec. 5 sec.
Final Rise 16 min. 16 min. 16 min. — — —
Bake 28 min. 28 min. 28 min. — — —
Total Time 0:59 0:59 0:59 1:10 1:20 1:25
Keep Warm 180 180 180 — — —
© Copyright 1999, Breadman
®
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KNEADING AND BAKING CYCLES
(continued)
Baking
Phase
RECIPE
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