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Buttermilk Loaf

bbq, pork

1-1/3 cups buttermilk
2 tablespoons butter
1 tablespoon liquid honey
1 egg; beaten
2-1/4 cups all-purpose flour; approximately
1-1/2 cups whole wheat flour
1-1/4 teaspoon rapid; or
quick-rising (instant) yeast
3/4 teaspoon salt
2 teaspoons milk

In saucepan, heat buttermilk, butter and honey until butter starts to melt; let cool for 5 minutes. Whisk in egg. III large bowl, stir together 1-3/4 cups of the all-purpose flour, whole wheat flour, yeast and salt. With wooden spoon, stir in buttermilk mixture until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-- Free place until doubled in bulk, 1 to 1-1/2 hours. Punch down dough; turn out onto floured surface. Press into 10- x 9-inch rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to seal. Place, seam side down, in greased 9- x 5-inch (8 cup) loaf pan. Cover with towel; let rise until 1/2 inch above pan, 1 to 1-1/2 hours. Brush top of loaf with milk. Bake in centre of 350°F oven for 45 to 55 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack. Bread Machine Buttermilk Loaf: Omit milk. Choose basic setting. Let baked loaf cool on rack. (If using bread flour, loaf rises very high and may touch lid. To avoid this, measure volume of machine pan. If less than 14 cups, omit egg and reduce white flour to 2 cups.)

Contributor: Canadian Living - February, 1999

Yield: 1 loaf; 12 slic

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