Buttermilk Bread II So Tasty

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Buttermilk Bread II

"This bread is delicious plain or toasted. I make it at the least as soon as every week."

Ingredients :

1 1/2 cups buttermilk
half cup heat water (one hundred ten ranges F/45 ranges C)
half of cup margarine
1/4 cup white sugar
half teaspoon baking soda
2 (.25 ounce) programs energetic dry yeast
2 teaspoons salt
5 half of cups bread flour

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H

Proof yeast in heat water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly till butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk combination, and yeast in huge blending bowl. Add three cups flour one cup at a time, and mix with the dough hook attachment of an electric powered mixer. Gradually upload the closing flour even as persevering with to mix. When dough isn't sticky, turn out on a lightly floured surface. Knead for numerous minutes, till the dough is tender and clean. Place in a greased bowl, and turn as soon as. Allow to upward push till doubled in size.
Punch down the dough. Divide, and shape into 2 loaves. Place in nicely greased 8 x four inch bread pans. Allow to rise until dough has risen one inch above pans.
Bake in a preheated 375 stages F (one hundred ninety tiers C) oven for 30 to 35 minutes. Loaves are completed while well brown and hollow sounding while thumped.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make clean-up simpler.

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