SOFT BUTTERMILK ARTISAN BREAD

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2               cups  warm water

  1                cup  buttermilk

  1 1/2    tablespoons  yeast -- OR two packages

  1 1/2    tablespoons  salt

  1 1/2    tablespoons  sugar

  6 1/2           cups  unbleached flour

 

In a 5 qt bowl or loose lidded container mix te water, buttermilk, yeast, salt and sugar together.

 

Mix in the flour.  You may have to use wet hands to do the last bit of mixing.

 

Cover ligtly and let rise, then fall until the top is flat in the container at room temperature, approx. 2 hours.  You can then use the dough, but it is easier to use if you chill it for several hours first.

 

Refrigerate unused doug for up to 7 days.

 

TO USE:

 

Grease a 1 1/2 pound loaf pan (9 x 4 x 3) preferably non-stick.

 

Dust top of refrigerated bread doug with flour.  Cut off approximately 1 1/2 pound ball of doug (cantaloupe size).

 

Dust te doug ball with flour then stretch the sides lightly to fold under the edges under the bottom of the dough.  No kneading.

 

Place in loaf pan, it should fill the pan about 1/2 full.

 

Allow dough to rest/rise for 1 hr and 40 minutes.

 

Dust top with flour then slash the top with a serrated knife. 

 

Coat the loaf with melted butter.

 

 

Preeat oven to 350.

 

Bake for 45 minutes.

 

LET COOL COMPLETELY OR IT WILL NOT SLICE PROPERLY FOR SANDWICES!

 

Description:

  "Part of te 5 minutes a day collection"

Yield:

  "4 1/2 pounds"

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Per Serving (excluding unknown items): 2825 Calories; 3g Fat (0.9% calories from fat); 93g Protein; 609g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 9873mg Sodium.  Exchanges: 38 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : If you are not going to use the dough on the same day you mix it you can actually mix it up and put it straight into the fridge.  It will take it longer to rise, but it will rise.