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About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Sunday, April 3, 2011

Buttermilk, Maple, Brown Sugar Bread - Recipe

Good morning,

Here's another bread recipe that I haven't published before. 

These breads made with one full cup of buttermilk are more dense than those made with whole milk or cheese.  My Honey likes these because he is able to slice them very thin to use to build open sandwiches of egg, cod roe, anchovies, hard boiled eggs....  Oh, there are so many good things that can be stacked on fresh bread. 

If you would like to make it, the recipe is below.

Enjoy!

Lois

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Buttermilk Maple Brown Sugar Bread - Recipe

Ingredients:

1 egg

2 T vegetable oil

2 t salt

1 1/2 T brown sugar

1/4 cup maple syrup

1 cup buttermilk - warmed for about 20 seconds in microwave

3 cups bread flour

1/2 t ground cinnamon

Directions:

Place all ingredients in large capacity bread machine in order given.

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 2 hours for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

For this batch, I am using a pan that makes 4 mini loaves.

Allow bread to rise once again; this batch should take about 1 hour for the second rise, then bake at 350 degrees F for 35 mins. Turn out to racks to cool immediately.

Click here for more of my bread recipes.

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10 comments:

KaHolly said...

Oh, yummy! I'm challenged in the kitchen right now. I'm not a cook, but staying with a friend who's recovering from a heart attack. It's been very interesting.

Beatrice P. Boyd said...

Lois, I predict a loaf of bread in our immediate future. Grenville so enjoyed a previous recipe and this one may be a future candidate - maybe even today!

texwisgirl said...

Oh, Ms. Judy from daily yarns and more, this one should be in your kitchen with all of your maple syrup making!

Ann Nichols said...

Goodness - this looks delicious!! Think I'm going to have to get out my apron!
Thanks!
Ann

Montanagirl said...

There's just no end to the variety of breads you make! They all look sooooo good!

Ricki Jill Treleaven said...

I don't have a bread maker :( Your bread looks so yummy!!! There is nothing that makes a home smell better than freshly cooked bread. I have a neighbor who cooks bread, so I will share this recipe with her, and maybe she will share some bread with me!

Michelle May (Shell) said...

Oh my! Does that ever look yummy!
xx, shell

EG Wow said...

You are making me wish I lived at your house! Yum!

Deere Driver said...

Need the maple syrup but adding to the list. Yum! Thanks!

Angela Häring-Christen said...

Mmmhhh, I can smell it in Switzerland ;-)
sooo good.