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When using cool liquid, bread dough will require a longer fermentation. The outcome is a heartier flavor, commonly referred to as “country-style.”
Hands-on: 30 minutesTotal: 4 hours 40 minutes
- 1 cup cold buttermilk
- 2 Tbsp. honey
- 1¾ tsp. active dry yeast
- 1 large egg
- 2 Tbsp. canola oil
- 1½ tsp. kosher salt
- 4 cups bread flour
- 1 Tbsp. cornmeal
- 2 Tbsp. cream
- In a large bowl, combine buttermilk, honey, and yeast. Stir to dissolve and let stand until foamy, about 30 minutes.
- Add egg, oil, salt, and 1 cup of flour; stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 3 hours.
- Line a baking sheet with parchment; dust with cornmeal. Turn risen dough onto a floured surface and shape into a smooth, round ball. Place onto prepared 9" × 5" pan seam-side down. Cover loosely with plastic and set aside to proof for 30 minutes. Preheat oven to 375°F.
- Brush cream lightly over risen loaf. Using a serrated knife, slash a crosshatch design into the top of the dough, about 1" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Remove to a rack and cool completely.