Buttermilk Sandwich Bread
The small amount of heavy cream in this recipe adds moistness and makes a very fine crumb. It’s an excellent bread for toast and sandwiches.
Serves: 20Hands-on: 15 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 2 packages (2 1⁄4 tsp.) dry yeast
- 2 1⁄2 cups warm water, divided
- 1⁄4 cup sugar
- 1⁄2 cup buttermilk
- 1⁄4 cup heavy cream
- 1 tsp. salt
- 1⁄3 cup butter, melted
- 5 1⁄2 cups all-purpose flour
- In large bowl, combine yeast, 1⁄2 cup warm water, and a pinch of the sugar and let stand for 10 minutes, until bubbly. Add remaining water, sugar, buttermilk, heavy cream, salt, butter, and 2 cups flour and beat for 3 minutes. Stir in enough remaining flour to make a soft dough.
- Knead dough on lightly floured board until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, about 1 hour.
- Grease two 9" × 5" loaf pans with unsalted butter. Punch down dough and divide into two parts. Roll or pat each into a 7" × 12" rectangle. Tightly roll up, starting with 7" side, pinch edges to seal, and place into prepared pans.
- Cover loaves with cloth and let rise until doubled, about 45 minutes.
- Preheat oven to 350°F. Bake bread for 30 minutes, or until bread is golden brown and loaves sound hollow when tapped with finger.
- Remove from pans and let cool on wire racks.