If you missed our first "Mad Skilz" Enrichment class, you'll want to jot down this recipe! Apryl Martin taught us how to make her wonderful homemade braided buttermilk bread, and it was fantastic! She really uplifted us with both her knowledge and her testimony of the Savior as the "Bread of Life." Here is her recipe:
Buttermilk Bread
from Apryl Martin
NOTE: this recipe follows the standard format for recipes, i.e., the directions are found AFTER the list of ingredients. Please read all the way through before you begin.
LIQUIDS
1 and 1/3 cup Buttermilk
(can also do 1 c buttermilk and 1/3 c water, to reduce calories by fat--but note that buttermilk is typically between 1/2% and 1 1/2% milkfat)
4 TBLS canola oil
1 TBLS lemon juice
NON LIQUIDS
1 and 1/2 tsp salt
4 TBLS sugar (white granulated)
1/4 tsp baking soda
about 4 cups white Bread flour* (more info on flour below)
1 and 1/2 tsp instant yeast** (more info on yeast below)
*FLOUR: must be _Bread_ flour, also sometimes called Baker's Flour. It is flour made from hard winter wheat and has a different gluten and fiber ratio than all-purpose flour. All-purpose flour will not function for bread. It does not rise much, just becomes a somewhat larger gooey puddle...). Also, the amount of flour needed is weather specific. In the winter (colder, dryer) you'll tend to use a little less flour. In the summer (hotter, wetter) you'll tend to use a little more flour.
**YEAST: can also use active dry yeast. I think the conversion ratio is to triple the yeast amount if using active dry. In other words, 1 oz active dry equals 1/3 oz instant. I use instant yeast because I prefer the characteristics: lower sugar feeding, lower moisture content so it keeps much longer with less degradation than active dry.
INSTRUCTIONS:
Buttermilk Bread
from Apryl Martin
NOTE: this recipe follows the standard format for recipes, i.e., the directions are found AFTER the list of ingredients. Please read all the way through before you begin.
LIQUIDS
1 and 1/3 cup Buttermilk
(can also do 1 c buttermilk and 1/3 c water, to reduce calories by fat--but note that buttermilk is typically between 1/2% and 1 1/2% milkfat)
4 TBLS canola oil
1 TBLS lemon juice
NON LIQUIDS
1 and 1/2 tsp salt
4 TBLS sugar (white granulated)
1/4 tsp baking soda
about 4 cups white Bread flour* (more info on flour below)
1 and 1/2 tsp instant yeast** (more info on yeast below)
*FLOUR: must be _Bread_ flour, also sometimes called Baker's Flour. It is flour made from hard winter wheat and has a different gluten and fiber ratio than all-purpose flour. All-purpose flour will not function for bread. It does not rise much, just becomes a somewhat larger gooey puddle...). Also, the amount of flour needed is weather specific. In the winter (colder, dryer) you'll tend to use a little less flour. In the summer (hotter, wetter) you'll tend to use a little more flour.
**YEAST: can also use active dry yeast. I think the conversion ratio is to triple the yeast amount if using active dry. In other words, 1 oz active dry equals 1/3 oz instant. I use instant yeast because I prefer the characteristics: lower sugar feeding, lower moisture content so it keeps much longer with less degradation than active dry.
INSTRUCTIONS:
Mix wet ingredients together and leave out at room temperature until the liquid IS room temperature. Sift or blend dry together except for flour. When you are ready to put the wet and dry together (again, except for flour), then dissolve the yeast in your combined liquids and immediately after dissolution combine the yeasted liquids with the drys (again, the drys minus flour). Add flour gradually, mixing in each cup thoroughly, kneading in the final cup or half cup. Add flour until soft and tacky, just past not sticky. It is something you get a feel for over time ;). Allow to rise/double in size (amount of time this takes depends on the time of year and state of weather that day), then punch down and knead. Allow to rise/double in size again, then punch down and knead. Recipes makes two one pound loaves, so separate dough in half, form into two loaves, and place in butter-greased loaf pans or braid (watch video below for demonstration).
Loaf Pan
Braided
One group practicing mixing their dough
BAKING INSTRUCTIONS: Baking bread is quite oven specific.... Note whether your own oven tends to "cook hot" or "cook cold" (i.e., temp seems above or below average), then factor that into baking your bread somewhere in the 375-400 range. You'll have to figure out how long by experimentation as well, somewhere between 15 and 30 minutes. You're looking for a bake that does not leave a doughy center and does not burn the top. In some of my ovens over the years I have had to cover the top of the loaf (loosely) with tinfoil when the bread is half-way through its bake, because the oven was a hot-top-baking type... GLASS LOAF BREAD PANS are a must for yeast bread baking, or the loaf will not brown all the way around before making a very thick top crust. Let dough rise until crown of dough loaf reaches the height of the top of the loap pan before baking.
BREAD MACHINE INSTRUCTIONS:
If using a bread machine, place ingredients in canister as they are listed above, with the wet going in first and the dry on top. Set your machine to its "dough" setting. When the machine signals done, take the dough out and separate it into two equal balls. Shape balls into loaves, place in loaf pans, and let rise until the crown of the dough loaf reaches the height of the top of the loaf pan. Follow baking directions as noted above.
And trust us...this is some YUMMY bread!
Here is the video showing Apryl braid the dough...she braids both halves of the recipe, so watch the entire video for extra explanation on the second braid. You can see how it would make such a beautiful gift!
Yes for technology! I am excited to try this!
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