Buttermilk White Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (wheat flour type 405)
- 375 ml buttermilk
- 1 cube yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon honey, better a little more than less
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Heat the buttermilk lukewarm. Crumble in the yeast cube and dissolve in it. Put the flour in a bowl and pour the warm yeast buttermilk on top. Add salt, sugar and honey. Mix well with a wooden or plastic spoon.
- Then turn the dough out of the bowl onto a floured surface and continue kneading with your hands. Whilst doing this, re-flour the surface and process the flour with it until a smooth, non-sticky dough is formed. Now knead again for about 5 minutes.
- Then place on a porcelain plate, place in a warm place and cover with a tea towel. I always put the plate on the heater.
- In the meantime, line a baking pan with baking paper (it is best to crumple the paper once and then unfold it again, then it is easier to put it in the pan). After 20 minutes, pour the dough into the mold and place in the oven. The oven does not need to be preheated.
- Bake at approx. 200 degrees top / bottom heat for about 45 minutes. Take the bread out of the mold and bake it for another 10 minutes.
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