|
Buttermilk Bread I
This is one of THE best bread recipies I've found in many years of baking bread.
It is as moist as 'store-bought', which my kids do prefer. We make the dough in the
bread machine, then divide the dough into 2 bread pans. Then we cover it with plastic
plastic wrap and put it to rise in the refrigerator overnight. By morning, it is perfect
for baking in the oven (350 for 35 min 'til internal temp of 190 degrees). Also,
it's the perfect recipe for white bread. Just substitute white bread flour for the
rye. Thanks very much for sharing this great recipe. Love the sour rye flavor!
8 users found this review helpful
|
Reviewed On:
Aug. 9, 2001
|