wabbitmom12
Well-Known Member
I modified my regular bread machinerecipe today, and it turned out delicious! I thought I'd share:
RICH COUNTRY BUTTERMILK BREAD
1 T vinegar
1 C milk**
2 T milk
3 T butter or stick margarine
1 1/4 salt
3 T real maple syrup*
3 1/4 C bread flour
1 Pkg. super rising yeast
Using a 2 cup liquid measure, put the 1 T of vinegar in the bottom of the measuring cup, then add enough milk to make 1 cup. Add the additional 2 T of milk, and stir. In a small saucepan, scald the milk mixture and the butter or margarine. While warm, stir in the salt and maple syrup to dissolve. Let cool until you can put your pinky finger in up to the knuckle, without burning yourself. Mixture should be warm, but not hot. Place scalded milk mixture into the bottom of your bread maker. Put the flour on top, and make a shallow well. Put the yeast in the well.
Set your bread machine on Super Rapid mode (approximately 1 hour baking time.) Check dough ball when it has been kneading about 3 minutes. The dough ball should be flexible and slightly moist, but not sticky. If too sticky, add up to 1 T of flour, all at once. Complete the baking cycle, and remove bread from pan shortly after it is finished, so it doesn't become soggy. Let cool 1 hour, slice and enjoy. Store leftovers in a ziploc bag orcontainer with a lid.Makes about 1 1/4 pound loaf.
*This recipe originally called for honey. That's good, too, butwe usedthe real maple syrup, and it was even better. The bread is rich, but not overly sweet.
**If you have actual buttermilk or sour milk on hand, use that instead of the vinegar/milk mixture. (1 C plus 2 T.)
RICH COUNTRY BUTTERMILK BREAD
1 T vinegar
1 C milk**
2 T milk
3 T butter or stick margarine
1 1/4 salt
3 T real maple syrup*
3 1/4 C bread flour
1 Pkg. super rising yeast
Using a 2 cup liquid measure, put the 1 T of vinegar in the bottom of the measuring cup, then add enough milk to make 1 cup. Add the additional 2 T of milk, and stir. In a small saucepan, scald the milk mixture and the butter or margarine. While warm, stir in the salt and maple syrup to dissolve. Let cool until you can put your pinky finger in up to the knuckle, without burning yourself. Mixture should be warm, but not hot. Place scalded milk mixture into the bottom of your bread maker. Put the flour on top, and make a shallow well. Put the yeast in the well.
Set your bread machine on Super Rapid mode (approximately 1 hour baking time.) Check dough ball when it has been kneading about 3 minutes. The dough ball should be flexible and slightly moist, but not sticky. If too sticky, add up to 1 T of flour, all at once. Complete the baking cycle, and remove bread from pan shortly after it is finished, so it doesn't become soggy. Let cool 1 hour, slice and enjoy. Store leftovers in a ziploc bag orcontainer with a lid.Makes about 1 1/4 pound loaf.
*This recipe originally called for honey. That's good, too, butwe usedthe real maple syrup, and it was even better. The bread is rich, but not overly sweet.
**If you have actual buttermilk or sour milk on hand, use that instead of the vinegar/milk mixture. (1 C plus 2 T.)
