Recipe by ~Bliss~
Very good loaf of bread.
Top Review by Pam'sJoy
The first time I made this bread, I added 4 tsps gluten, as other reviewers suggested, it came out fine, but I did have to add liquid during the kneeding and the machine was really laboring during the kneeding process. The 2nd time I made this bread, I added two additional tablespoons of buttermilk and 3 (instead of 4) tsps of gluten. I also set it for a 2 lb loaf setting. My machine was very happy, kneeded without concerns, and made a loaf that was just about as perfect as you can get out of a bread machine - better than shelf bought. It was very soft, yet I could slice very thin slices, which is better both for prorational eating and for my pocketbook.
- 1 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1 1⁄2 teaspoons salt
- 3 tablespoons honey
- 3 tablespoons butter, softened
- 3 1⁄4 cups bread flour
- 1⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons active dry yeast or 2 teaspoons bread machine yeast
Directions See How It's Made
- Do not use delayed bake feature.
- 1 1/2 lb.
- This recipe came with my Betty Crocker ABM and it's my favorite.
- After reading the review, it prompts me to mention that I often take loaves out of my machine a little early because I don't care for hard crusts either. I then take some milk and pour it over the sides of the bread, about 1 tbs. at a time. Butter works well too. This softens the crust a little.