Peamac
Pearl Clutcher
Refupea # 418
Posts: 4,218 
|
Post by Peamac on Nov 24, 2016 6:28:16 GMT
the baking temp and times for the Buttermilk bread.
I've made it before, but somehow can't find the rest of the instructions after mixing/let it raise/put in fridge.
Can someone share the rest of the baking instructions for a regular loaf of buttermilk bread?
Thanks so much! DD1 was really wanting me to make regular bread for Thanksgiving.
|
|
StephDRebel
Drama Llama
Posts: 6,665
Location: Ohio
|
Post by StephDRebel on Nov 24, 2016 6:34:31 GMT
I don't have it anymore. I used to and i used it every , single day for something or another. I loved that so much. I realized a few months ago it had disappeared and I was mad. Thinking about who I could've loaned it to that didn't return it and plotting to figure it out.
Then, I realized. I rented it from the library and just forgot that I had returned it. doh.
|
|
|
|
Post by flanz on Nov 24, 2016 7:05:50 GMT
I'm pretty sure dd's copy is in her room. I'll go check!
|
|
|
|
Post by silverlining on Nov 24, 2016 7:10:00 GMT
I can jot some quick notes from the second page of the recipe.
It says to lightly grease a 9 x 4 x 3 loaf pan, dust the surface of the ref. dough with flour and cut off a 1 1/2 pound (Cantaloupe-size) piece. Shape it into a ball, and then into an oval. Drop it into the pan-should be slightly more than half-full.
Allow dough to rest 1 hour and 40 minutes, or only 40 if you're using fresh unrefrigerated dough. Dust with flour, slash and brush the top with melted butter.
20 minutes before baking time, preheat oven to 350. (Or 5 mins if you're not using a stone) Bake near center of oven about 45 minutes or until golden brown. Remove from the pan. Allow to cool completely before slicing.
Man, that sounds good!
|
|
|
|
Post by flanz on Nov 24, 2016 7:13:02 GMT
step 5. On baking day, lightly grease 9x4x3" nonstick loaf pan. Dust the surface of refrigerated dough with flour and cut off a 1.5 lb. (cantaloupe sized) piece. Dust the piece withmore flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval.
6. Drop the dough into the prepared pan. You want to fill the pan slightly more than half full.
7. Allow the dough to rest for 1 hour and 40 minutes (or just 40 min. if you're using fresh, unrefrigerated dough). Dust the loaf with flour and slash the top, using the tip of a sharp knife. Brush the top surface with melted butter.
8. Twenty minutes before baking time, preheat oven to 350 degrees F. If not using a stone in the oven, 5 minutes is adequate. A baking stone is not essential when using a loaf pan.
9. Bake the bread near the center of the oven for about 45 minutes, or until golden brown.
10. remove from pan. Allow to cool completely before slicing, or it will be nearly impossible to achieve reasonable sandwich slices.
Happy to help.
Enjoy!
|
|
Peamac
Pearl Clutcher
Refupea # 418
Posts: 4,218
|
Post by Peamac on Nov 24, 2016 7:29:11 GMT
StephDRebel- I got the book from the library too (years ago), but somehow lost half the directions. And of course I didn't realize it it until 11pm the day before Thanksgiving.  flanz and silverlining- Thank you all so much!!! You're all lifesavers!!1! I knew the refupeas would have the answer!  (one for each of you!) Now to figure out how to get it baked while a 21 lb turkey is roasting in the oven at the same time.
|
|
