Inspired by Buttermilk Bread from Artisan Bread in 5 Minutes a Day
Taste 5 (out of 5)
Difficulty 1 (out of 5)
- 1 cups lukewarm water
- 1/2 cup non-fat yogurt (60 cal)
- 3/4 tbsp granulated yeast
- 3/4 tbsp salt
- 2 tbsp canola oil (240 cal)
- 3 1/4 cups / 1 lb / 450 g unbleached all-purpose flour (1480 cal)
Total 1780 cal, 2 1-lb loaves, 890 cal / loaf
1. Mix all the liquid ingredients with yeast. Add flour and salt, mix and let rise for 2 hours. Then refrigerate for use over the next 7 days.
2. On baking day, dust the surface of the refrigerated dough, cut a 1-lb piece, shape into a ball and let rest for about 90 minutes on a pizza peel sprinkled with cornmeal. This dough has a nice texture - not too wet and not too sticky, and is easy to shape.
3. 30 minutes before baking time, preheat the oven with the baking stone and an empty broiler tray to 450F.
4. Dust the loaf with flour and slash the top, using the tip of a sharp, wet knife.
5. Slide the bread onto the stone. If you don’t have a stone, you can use a cookie sheet.
6. Pour 1 cup of hot tap water into the broiler tray. Be very careful - this will generate a lot of steam. Keep your face and little kids as far from the oven as possible when doing this. Close the oven door immediately to keep the steam in the oven. You might want to place a towel on the oven door glass - some people say it can crack from hot water.
7. Bake the bread for about 35-40 minutes or until golden brown.
8. Allow to cool completely before slicing.
- Lovely bread. The crust is not very hard, but still crusty. The crumb is very soft with nice bubbly texture.
- All the buttermilk bread recipes that I saw call for a little sugar or honey. I forgot to add them, and frankly, I don’t miss them: to me it feels like this bread could use a little more salt :-). And I barely use salt at all.