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Buttermilk sandwich bread

July 20th, 2010 at Tue, 20th, 2010 at 7:38 pm by dennisbox

I 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.

Editor of the Maple Valley/Covington Reporter

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