Buttermilk White Bread According to Sheila Lukins
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 40 mins |
| Total Time | 7 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour type 550
- 360 ml buttermilk
- 50 ml water, lukewarm
- 10 g dry yeast
- 3 tablespoon butter or margarine, soft
- 2 tablespoon sugar
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Completely dissolve the yeast and sugar in the water and let stand for 10 minutes. Then knead with all the other ingredients for at least 10 minutes until the dough has become a somewhat soft, elastic, but smooth mass.
- Grease a bowl well and cover the dough with a foil and let it rest for 2 hours at room temperature. During this time the dough will double in volume.
- Let the dough fall onto a floured surface and press down with your hands to a thickness of 3 cm. Then fold the flatbread several times from the edge towards the center. Then press the dough back on and repeat this process 2-3 times. Shape it into a ball with your hands from the outside to the inside and again put the dough in a bowl - covered with foil - for 2 hours to double its volume.
- Press the dough with your hands into a flat cake. Then roll up this flatbread from the longer sides, fold the ends up towards the seam and place these rolls with the kinked ends down in a greased box shape. Cover and let rise again for 1 hour.
- Preheat the oven to 220 °. Bake the bread in it for 30 to 40 minutes. If it gets too dark at the top, cover loosely with aluminum foil.
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