25
Rich Country Buttermilk Bread
1 lb. 1.5 lb. 2 lb.
Non Fat Buttermilk 3/4 cup 1 cup + 2 tablespoons 1-1/2 cups
Unbleached Bread Flour 2-1/2 cups 3-1/4 cups 4-1/4 cups
Sea Salt 1 teaspoon 1-1/2 teaspoons 2 teaspoons
Butter or Canola Oil 2 tablespoons 3 tablespoons 1/4 cup
Honey 2 tablespoons 3 tablespoons 1/4 cup
Baking Soda 1/4 teaspoons 1/4 teaspoons 1/2 teaspoons
Active Dry Yeast 1-1/4 teaspoons 1-1/2 teaspoons 1-3/4 teaspoons
PROGRAM 1 1 1
To prepare Rich Country Buttermilk Bread:
•Always use fresh ingredients.
•Always put liquids in the Bread Pan first, yeast last.
•Always allow the bread to cool thoroughly prior to slicing.
Beginning with the buttermilk, add the ingredients to the Pan
in the order listed. Following the operating instructions in this book,
then select the size of loaf and press START.
Rapid Version:
•Substitute Active Dry Yeast with Rapid Rise or Quick Rise Yeast and use
the following measurements:
1 lb. 1.5 lb. 2 lb.
Rapid Rise Yeast 2-1/2 teaspoons 1 tablespoon 3-1/2 teaspoons
PROGRAM 2 2 2
BASIC RECIPE