I don’t have a bread machine but made this recipe with the same ingredient amounts. I proofed 1 pkg of yeast with warmed-up the buttermilk, which I made using 1 Tbsp of vinegar and the rest fat-free milk for 10 minutes. Next, I add all the wet ingredients to the milk mixture. Then, I mixed the dry mixtures into my mixer and poured the milk mixture and mixed using the paddle attachment. Next, I used the hook attachment and ‘kneed’ for 4 minutes. Took out the dough and hand-kneed with a little flour and placed in an oiled bowl and let rise for 1 hour. Punch down and shaped into 12 balls. Placed the 12 pieces into a 13x9 glass pan and let rise for another hour. Baked at the recommended, 25 minutes at 350 degrees.
This bread was moist and tender. It tasted great with or without butter. The left-over bread was stored in the refrigerator, wrapped in aluminum foil and then in plastic wrap. The next day, it was still moist and tender and I didn’t even have to toast or heat it. I will make again and again! DH couldn’t believe it was wheat bread!
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I don’t have a bread machine but made this recipe with the same ingredient amounts. I proofed...