Farmhouse White

When using cool liquid, bread dough will require a longer fermentation. The outcome is a heartier flavor, commonly referred to as “country-style.”

Serves: 8Hands-on: 30 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat6g
Saturated Fat1g
Cholesterol25mg
Sodium400mg
Total Carbohydrate57g
Dietary Fiber2g
Sugars6g
Protein10g