This made a beautiful, light-textured, perfectly shaped loaf of bread. I have a 25 lb. bag of bread flour, so I subbed that in place of the all-purpose flour. Another reviewer recommended 2 1/2 tsp of yeast which I followed with excellent results. I will make this again when I have extra buttermilk, however, my personal preference would be that this recipe needs a little more salt. I usually make breads with more whole wheat flour, but I think the ratio of white/wheat in this recipe makes for a really nice light texture. I made this using the bread maker dough setting, then I rolled it out, let it rise in a regular loaf pan, and baked it at 350 degrees for about 25 minutes.
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This made a beautiful, light-textured, perfectly shaped loaf of bread. I have a 25 lb. bag of...