Slow Simmer
Food for thought
Buttermilk sandwich bread
July 20th, 2010 at Tue, 20th, 2010 at 7:38 pm by dennisboxI worked on a new bread recipe Sunday — buttermilk sandwich bread .
About 3 1/4 cups of white flour, 1/4 of cornmeal, 1 cup of buttermilk and 1/2 cup warm water, teaspoon or so of salt and three tablespoons of butter.
Proof a package of rapid rise yeast in the water.
I do the mixing in a food processor, then knead by hand with two rises in a bowl and one in the loaf pan.
To make it like sandwich bread I put a baking pan on top of the loaf pan with a heavy bottom pan of water inside it. After about 30 minutes or so I take off the pan and let the top brown. I want an internal temperature of 200 degrees.
I don’t get to eat bread because it tastes too good. My doctor has a special blood test to check if I have had any fun or enjoyment between visits.
My son said it was great.
Always good to live through others.
Buttermilk sandwich bread – I think I’ve become my grandmother.
dennisbox Editor of the Maple Valley/Covington Reporter
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