Buttermilk Honey Bread

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This is an easy and delicious recipe that yields a beautiful loaf with a soft inside and crisp crust. Very similar to the buttermilk bread available at my local bakery for $6. This bread is the feature of some amazing grilled cheese at our local grill and not only will this home made version only take mere minutes of actual cooking time and save you the hefty price tag, your house will smell like milk and honey for hours and hours.

Some bread storage research yielded suggestions of letting the bread sit out for a few hours (or 24 hours for rye bread!) after cooking before baking. and to maintain a crisp crust store cut side down on a cutting board.

*I’ve included instructions here for prepping the dough in a breadmaker and baking the bread in a loaf pan but you could just bake it in the breadmaker too as the original recipe I have adapted calls for.

*I warm my buttermilk in the microwave in a mug for 30 seconds, then stir, then 20 seconds more. You don’t want it too hot as it will kill the yeast or curdle the milk- just above room temperature.

Buttermilk Honey Bread

Makes one 2lb loaf

1 1/4 cup of warm buttermilk*

1 tablespoon of honey Continue reading

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No – Knead Bread

 

 

The trick to this bread is less work and more time. Time away from the kitchen though, so I can deal. Also, since you don’t need much yeast and very few ingredients, it is very cheap ( Frugal Living NW estimates around 80 cents a loaf, including electricity 😉

If you don’t own a dutch oven, this recipe is a great excuse to buy one. Along with baked beans, braised chicken, chili, stew, cornbread, and well, everything!

Basic No-Knead Bread
Adapted by Frugal Living NW from Jim Lahey’s My Bread

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.