- low-fat buttermilk
- package active dry yeast
- salt
- flour
- honey
- butter
- egg
In step #4, I used the Cook’s Illustrated technique and put the dough on greased parchment paper in a ten-inch skillet instead of on a floured cotton towel for its final rising. Then, when you transfer the dough to the dutch oven, you just pick up the parchment paper with the dough on it, put it into the dutch oven, and cook it on the paper. The bread is done when it reaches an internal temp. of 210 degrees.
- instant yeast
- salt
- Cornmeal or wheat bran as needed
Yum.
- yeast
- warm water
- boiling water
- potato flakes
- canned milk
- eggs
- oil
- sugar
- salt
- flour
- sugar
- active dry yeast
- warm water
- sugar
- salt
- warm water
- - 6 cups all purpose flour
- cornmeal
- AP flour
- sugar
- baking powder
- salt
- egg
- buttermilk
- large eggs
- 150g sugar
- salt
- baking soda
- 175g plain flour
- baking powder
- bourbon or dark rum
- 60g chopped walnuts
- vanilla extract
This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.
- apple cider vinegar
- whole milk
- coarse salt
- baking powder
- baking soda
- unprocessed wheat bran
- caraway seeds
Scaled for KA Mixer.
- water
- rolled oats
- honey
- home-ground whole-wheat flour
- wheat gluten
- salt
- Enough flour to clean sides of bowl