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How to bake Buttermilk Bread

a fan of the website likes to experiment,with bread recipes and when she finds,one that she really likes she writes to,me about it and this was a buttermilk,bread recipe that she told me about that,was fascinated with I tried it one time,I expected a sour flavor from the,buttermilk,not at all delicious delicious very,tender lightly flavored bread so that's,what I want to make for this video,buttermilk bread first thing I need to,do is proof my yeast so I have here,three quarters of a cup 177 milliliters,of warm water room temperature is fine,ideal would be between 105 and 115,degrees Fahrenheit or 41 to 46 degrees,Celsius so I'm putting that in my bowl I,put a pinch of sugar in there to give,the yeast something to play with and,then I have two tablespoons of yeast,this is active dry yeast you could use,instant yeast if you wanted to because,we're proofing the yeast so I'm going to,let this sit in here now for about five,minutes if my yeast is alive I should,see foaming on the surface of my yeast,here so my yeast mixture here is nice,and foamy it's alive and well what I,have here is three cups 710 milliliters,of buttermilk this is warmed up a little,bit it's not cold from the refrigerator,get that in there and then I have five,egg yolks these are from large eggs,this is 1/4 cup 140 grams of honey this,gives the bread oven slightly sweet,flavor and then finally what I have and,I think this is what keeps the bread,from having a sour bitter flavor this is,one half teaspoon of baking soda,I think the bicarbonate soda helps to,neutralize any acid in the buttermilk so,you get the flavor of the buttermilk,without the sour flavor I'm going to mix,all this up really well until it's,combined I set up my stand mixer because,now I'm going to begin adding my flour,the recipe calls for nine to ten cups of,flour that's 45 to 50 ounces or 1.3 to,1.4 kilograms I'm going to start off,with the nine cups and then I'll see,what the consistency of the dough looks,like when I'm baking bread the,consistency I like to see in the dough,is I want to see it pulling away from,the side of the bowl but still sticking,in the bottom that tells me the ratio of,dry to wet ingredients is right and I'm,going to have a moist tender bread what,I've got is nine cups 45 ounces or 1.3,grams of all-purpose flour I'm going to,start adding this first in two batches,I'm going to do half the flour get that,all mixed in and then I'm going to knead,in the other half so I've worked in the,first half of my flour I have a batter,in my bowl now this is the second half,of my flour to this I have added one,tablespoon of salt and because I'm using,all-purpose flour I added three,tablespoons of vital wheat gluten I,consider that optional what vital wheat,gluten does is it adds more protein to,the dough it's the protein molecules,that link up to form the gluten chains,that give the dough its elasticity and,the air bubbles when the dough is rising,you could use if you wanted to bread,flour,I think you can even leave the gluten,out I've got it so I'm using it so now,I'm going to be working this in very,carefully because this is when it starts,getting messy all over my counter I've,worked in all that flour and what I'm,seeing here is still more of a batter,than a dough and this is I run into this,a lot when making bread the first time I,made this 9 cups was exactly the right,to give me the consistency I want,something is different here maybe larger,egg yolks I don't know,and so now I'm going to start adding,flour until I get that consistency so,there's my dough now I got it to the,consistency I want pulling away from the,side of the bowl but some sticking I use,the full 10 cups of flour on this that,doesn't surprise me there are a lot of,factors that control that how much,moisture there is already in the flour,how humid today is how absorbent the,flour is how big the egg yolks are so I,expect variation when I'm making bread I,always start short on the flour because,I can always add more flour as I go,along,now I'm going to knead this for about 10,minutes here's another challenge I have,this recipe makes so much dough I don't,have a bowl big enough for the dough to,rise in so I'm using an old pressure,cooker pot this will work well enough,I'm going to cover this with plastic i,greased lightly grease the inside of the,pan with butter and a little bit of,butter on top so that it doesn't stick,to the plastic I'm looking for this to,rise up high enough that it's mounting,pretty nicely over the rim of this pan,so can you see the difference how that,has all risen beautifully look at that,I'm going to punch this down deflate it,and then I can start shaping my loaves,I'm going to do two different things to,shake my loaves today okay I divided my,dough into half and then I divided one,half into thirds,and I roll those I lightly flour them,and then roll those into these long kind,of ropes and what I'm going to do is,pinch three of them together and I'm,going to start braiding th

Buttermilk Dinner Rolls | Ep #308

Buttermilk Dinner Rolls | Ep #308

hi everyone and welcome back to Queen,G's recipes and today we are going to be,making buttermilk dinner rolls they are,so soft and fluffy and wonderful you are,going to love them,now most definitely these can be made,any time of the year and they are,enjoyed at any time but at this time of,year there is nothing better than making,some homemade dinner rolls that you can,serve to your family and guests or even,take to someone's house it is just,wonderful very easy to put together and,very few ingredients as you can see so,what we're going to need here is some,bread flour if you don't have bread,flour don't purposely buy bread flour,you can substitute for all-purpose flour,and it will work out fine here we have,some baking soda and some salt we have,an egg and some egg yolks we're going to,need some water,buttermilk of course some sugar some,butter and here we have some active dry,yeast and some sugar because our yeast,does need some sugar to feed off of it,so it can rise properly and perfectly so,the first thing we are going to do here,is we are going to mount our butter now,before doing that I just want to let you,know that we are going to be needing a 9,by 13 inch baking pan which we will,grease with some nonstick spray or some,vegetable oil or some softened butter,whatever you have on hand and that's,about it and then I will show you the,next step okay so our butter is melted,and I'm just going to set that aside for,now and now into our buttermilk we are,going to add in our water and I'm going,to place this in my microwave probably,for about 40 seconds now you need your,milk and water mixture here or your,buttermilk and water mixture here to be,at about 110 to 150 degrees Fahrenheit,in order for the yeast to rise now you,don't want to overheat your water and,buttermilk and you don't want it to be,too cold either or it won't rise,so having it between those temperatures,is perfectly fine usually around 40,seconds for me in the microwave works so,let's get to warming up our buttermilk,and water okay so your water and,buttermilk here are going to look a,little bit odd but that is totally,normal and now what we're going to do is,place our yeast and sugar in here and,give it a little heads up alright and,we're going to set this aside for about,five minutes so we can proof and then,I'll show you the next step,okay so into our mixing bowl here we are,going to add in all of our dry,ingredients and we are going to give,this a quick stir with our dough hook,okay so as you can see our yeast is,bubbling up nicely in here so we are,ready to go what I'm going to do now is,I'm going to add in my egg and egg yolks,my mounted butter just make sure we get,everything out of here okay and our,yeast buttermilk and water here and we,are going to give this a nice mix with,our dough hook allowing it to come,together once the dough starts to come,together then you want to mix this on,high speed for about five minutes okay,so this is what you should end up with a,tacky dough but that doesn't stick to,your fingers so this is great okay so,you just want to place a little bit of,flour on your countertop and just form a,ball here a giant ball with your dough,and then place it in a greased Bowl here,i just greased mine with a little bit of,vegetable oil place it inside okay and,then I'm just going to flip it so we can,have the top of it greased as well okay,just so it doesn't form any crusts I'm,going to cover this with some plastic,wrap and place a nice clean tea towel on,top of it place it in my microwave with,the microwave off of course and we're,going to let it rise for about an hour,and a half or so and then I'll show you,the next step okay so my rolls have been,rising for about an hour and fifteen,minutes and just look at how beautiful,this dough looks,now what I'm going to do is I'm going to,sprinkle some flour on my counter and we,are going to roll out our dough a little,bit and we are going to make 12 rolls,out of this dough so let's move on,okay so my dinner rules are ready to,rise again and once you have rolled them,out you just want to make sure you cover,with some plastic wrap and a nice clean,tea towel and you want to allow them to,rise until they're double in size just,like we did with the dough initially and,I'm just going to place this on my stove,top and I'm going to preheat my oven to,375 degrees Fahrenheit once they have,doubled in size I will meet you right,back here okay so my rolls were rising,on my stove for about 30 minutes and,they have definitely doubled in size so,I'm just gonna remove all the plastic,wrap and we are ready to bake them so,I'm going to place them in my oven which,I have preheating for a little while now,for about 22 to 25 minutes or when you,notice that the tops are a nice golden,brown I'll let you know where my rolls,look like when they're done and how long,they were in the oven for okay so my,buttermilk dinner rolls were in the oven,for 22 minutes on my middle rack of my,oven because if you l

Honey Buttermilk Bread

Honey Buttermilk Bread

hey thoughts at YouTube okay I am going,to make today my family's favorite loaf,of bread it is honey butter milk bread,and it is amazing it is so soft and so,it's got the sweet flavor to it but the,buttermilk just really adds oh my gosh,it just adds a whole nother level making,this is a little bit more complex than,making just a you know like a simple,loaf of bread but I guarantee you guys,it is so worth the extra steps now um,we're gonna make this this is gonna make,two loaves of bread it's not gonna be a,really high lofty bread but it is,incredible my kids absolutely go insane,when I make it I don't make it as often,as I do like just the regular sandwich,bread just because it does have so many,extra stuff that extra steps to it and,it goes so fast in this house but,tonight I'm going to make the two loaves,I'm gonna slice it up I'm gonna end up,melting half butter with some olive oil,with a little bit of garlic in some,chives and some parsley I'm gonna baste,it on the spread and then I'm gonna,toast it in the oven and I'm going to,serve barbecued pulled pork chicken or,not pulled pork barbecued pulled chicken,on the spread tonight as like like a,garlicky buttermilk bread sandwich so um,and I'll probably serve it open-faced,faced um anyway so that's what I'm,making babies down for a nap I think my,husband's coming home from work to fix,my washer because my aunt rotator broke,so I'm gonna try to get this started,before my house starts turning in chaos,and the kids start coming home from,school and all that kind of stuff so the,first thing I want to do is I'm going to,grab a quarter cup of warm water here so,we're gonna add a quarter cup of water,very very little,see that okay it's two teaspoons of two,and then to that I'm going to add a,teaspoon of sugar this will be I'll,leave a link down below to my blog where,this recipe I believe I already have it,posted I've just never made a video on,it so and then what we're gonna do is,we're just gonna add a pinch of ginger,to this and it's supposed to help the,rise you're not really gonna like taste,ginger but I don't know I think it does,add to add to the flavor it's very,little I'm just gonna add probably well,that's less than an eighth but you know,just a little pinch we're gonna see that,it's just a little pinch on that now,what I'm going to do I'm just gonna take,my whisk I used for my buttermilk now,I'm just gonna whisk that together a,little bit on the bottom of my bowl,nothing fancy you don't do fancy,schmancy here okay and now I'm just,gonna let that sit for five minutes,which is great because my husband's,calling me so I know I'm gonna take a,little foam break five minutes we've set,it on the timer and in five minutes I,will be back and I'll show you the next,step,all right guys so it's been five minutes,I'm just gonna try to aim you down and,in here a little bit better you can kind,of see it,all right so it's been sitting there and,I don't know if you can tell didn't see,in there do you see how like frothy it,is and fluffy do you see that okay,that's what you're looking for okay so,it's not like when we make typical bread,and it's just still all kind of liquidy,and watery this is like frothy so that's,good that's what we want that's what we,want to see so then that stuff we're,gonna do is we are going to add and what,is this it's two cups of warm buttermilk,you don't want it too warm because you,want to kill your yeast but you don't,want it cold or cool so we're gonna add,two cups of warm buttermilk and then we,are going to add a half a cup of honey,and this is where the bolsa goodness,comes from you guys are going to love,this bread like I said it's extra steps,but it is so worth it I'm gonna try to,scoop out see if I can scoop up any more,I am NOT like my husband my husband's,good with his left in his right hand,me not so much I'm a hot mess all right,so there is honey gone ahead and make a,little mess okay then we're gonna add,salt I don't see how much salt we're,adding one teaspoon,belt here sprinkle 1 teaspoon of salt,then we're gonna add 3/4 of a teaspoon,baking soda so we're gonna use 1/2 a,teaspoon and then 1/4 teaspoon little,doubt here there's a half a teaspoon,here is my quarter mile in use just lift,this up now I'm just gonna mix this just,a little bit,depending corporated a little and you,can see how bubbly and frothy and,wonderful it is now we're going to go,ahead and we are going to add three cups,of our flour now total we're gonna be at,six cups well we're gonna add three cups,first and then we're going to mix it for,five minutes and then we're going to go,ahead and incorporate the other ones and,for this I am using bread flour you can,use all-purpose if you want but I find,it turns out really good with the we're,just gonna mix this now for five minutes,I'm gonna go ahead and set my timer and,then when this is done mixing I will,bring you back and we'll continue on,okay guys so there we have five minutes,now what we're gonna do is we are g

How To Make A Super Soft Milk Bread Loaf | Easy To Make

How To Make A Super Soft Milk Bread Loaf | Easy To Make

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Irish Soda Bread – Heirloom Recipe – 4 Ingredient – No Yeast Bread - No Fail – The Hillbilly Kitchen

Irish Soda Bread – Heirloom Recipe – 4 Ingredient – No Yeast Bread - No Fail – The Hillbilly Kitchen

howdy folks and welcome to the hillbilly,kitchen today we're making a traditional,basic irish soda bread,it is st patrick's day so that's why i,decided to do this recipe but i also,wanted to do this recipe now,because this is probably the easiest,most basic most inexpensive bread you,can possibly make and it's one of those,things that folks need right now,my granny made this a lot um,we would have it for,everything from sandwiches to put gravy,on it it's a really good all-purpose,bread,and you can add a lot of stuff to it,that will change it but we're doing the,basic recipe today,and all you need for the basic recipe is,four cups of flour,and,baking soda because it is soda bread and,you don't want to use powder in this you,want to use the soda and i have kind of,a generous teaspoon you don't want to do,too much because if you do too much then,your bread is going to taste like baking,soda and not like bread and i have a,teaspoon of salt you don't want to omit,the salt in this it will affect the,texture and the flavor,and i have two cups of buttermilk,that's it now you can add an egg to it,and an egg will lighten it up you can,add,a couple of tablespoons of butter to it,just cut it in your flour if you want to,do that and it will make it more moist i,am using whole butter milk though and if,you can't get the whole buttermilk the,butter is probably a good idea because,the only fat in this bread is in the,buttermilk,so how i'm going to start is i'm just,going to add my salt and my baking soda,to this and you can also add a little,sugar in this if you want to,lots of folks do a variety of like,raisin bread with it,and they will add currants or raisins,and you can certainly do that but this,is the basic recipe,you can sift your flour which will,lighten it up a little bit i kind of,just use a whisk because this is a quick,bread,it shouldn't take all day to make it and,that's the quick way to do it,and i'm just gonna pour my buttermilk in,here,you could possibly need a little more,than two cups of buttermilk it kind of,depends on your flour we've talked about,how flour,if it's packed or,the humidity everything affects it,so,you know if you need a little more put,it in here,and then you just want to kind of stir,your dough together you can use your,hands for this i find this little,spatula spoon thing works really well to,start combining it,my granny usually did just use her hands,you don't want to over mix this it's a,quick bread kind of like your biscuits,this is very similar to a big biscuit,the texture though,comes out different,because it's the baking soda and not,baking powder,okay now,the dough is going to be kind of crumbly,like this that's okay,when you get it to this point you don't,really want to knead it you just want to,take your hands and,squeeze it together and form it,you can turn this out on your countertop,put a little flour on your countertop,sometimes i put a little flour on my,hands but because it was kind of dry,i didn't really think i needed to do,that,it's all right,and just kind of squeeze it and fold it,until it gets,all stuck together,the less you handle it kind of the,better,and it is going to be kind of rustic,looking that's okay,it's not going to give you a perfectly,smooth,loaf of bread,all right,that's probably about good i'm not going,to worry about getting every single,crumb out of my pan,or out of my bowl,and just,kind of shape it a little bit after you,get it stuck together like i said it's,not going to be perfectly smooth you're,not trying to get it perfectly smooth,once you get it kind of round,i'm going to bake this in my iron,skillet,uh you can use,just a cookie sheet,it will stay together it's not going to,spread out everywhere and we're not,going to let it touch the sides of the,skillet so the skillet's not,to,hold its shape it's just something to,bake it in,you can use a regular cake pan just,whatever it doesn't matter,now,there are lots of folks that will tell,you to oil the bottom a lot of people,cook it on parchment paper and you can,certainly put parchment paper on it,under it no matter what kind of pan,you're putting it in,but what i do and what my granny did is,put a little flour in the bottom of the,pan,that will keep the bottom from burning,and it will also keep it from sticking,and just spread it out and then when,you're done baking it you can wipe the,flour out,now once you get your soda bread formed,and your pan floured whatever kind of,pan you're using you do want to mash it,out a little bit but not to the point,where it's touching the sides,now with this four cups of flour here i,have used my big skillet,i think this one's maybe a nine inch,skillet you need at least an eight or a,nine inch pan to cook this in,and,the more you,mash it out of course the bigger around,it's gonna be and it's not gonna be as,high so it's kind of up to you what,shape bread you want,but for traditional irish soda bread you,want to bless it that's kind of part of,the tradition,and you

No-Knead Artisan Buttermilk Bread (Easy... No Mixer... No Yeast Proofing)

No-Knead Artisan Buttermilk Bread (Easy... No Mixer... No Yeast Proofing)

hi I'm Steve and welcome to my kitchen,today I want to show you how to make,buttermilk bread like this this was a,great all-purpose bread the buttermilk,gives it a rich tangy flavor while it,adds a subtle buttery depth that is,great for sandwiches and toast I will be,using 3 cups bread flour 1 tbsp sugar 1,and 1/2 teaspoon salt 1/4 teaspoon,instant yeast 1 tablespoon canola oil 8,ounces cultured buttermilk and 6 ounces,cool tap water I set up my workspace,with my utensils and my ingredients I'm,going to start with the dry ingredients,3 cups bread flour I use a scoop and,shake method for measuring flour this,recipe is very forgiving and you don't,have to be exact,wondering 1/2 teaspoon salt I use a,heaping teaspoon to get my teaspoon and,a half 1/4 teaspoon instant yeast,sometimes referred to as bread machine,yeast 1 tablespoon sugar before we add,the flavor ingredients I want to mix the,dry ingredients to ensure that the sugar,salt and yeast are evenly distributed,throughout the flour now the wet,ingredients 1 tablespoon canola or,vegetable oil 6 ounces cool tap water,and 8 ounces cultured buttermilk don't,use 2% buttermilk is the key flavor,ingredient next we'll combine the wet,and dry ingredients,I'm gonna scrape the sides of the bowl,to get the last bits of flour into the,dough,note how the dough is beginning to stick,to the bowl,it means the ingredients are well,blended and we're done did you see how,easy that was,no mixer no need all I had to do is,combine the wet and dry ingredients all,we need to do now is cover the bowl of,plastic wrap and leave it on the counter,to proof overnight and Mother Nature,will do the kneading for us I'll see you,in the morning no need dough should be,proofed for 8 to 24 hours which gives,you a lot of flexibility you can make,the dough in the morning and bake it for,your evening meal or you can make the,dough in the evening bake the next,morning and have oven fresh bread for,your lunch,the dough s proofed overnight and more,than doubled in size is time to fold,shape and proof the dough a second time,bakers have known for years of bread,benefits from long proofing times the no,need method takes advantage of this,principle it uses a minimum amount of,yeast and long proofing times to develop,flavor meanwhile the long proofing times,replaces the arduous task of meeting,mother nature does the kneading for you,I set up my workspace with a dough off,to the left following utensils off to,the right and after the far right I have,an aided skillet and no-stick spray I'm,going to use a skillet to shape the,dough during proofing so I'll start by,spraying the skillet with no-stick spray,that's I'll lightly dust the workspace,with flour and scrape the dough out of,the bowl,history in nature tells us mother nature,has done her job with flowered hands I'm,gonna lightly Pat the dough to flatten,then using a plastic bowl scraper I'll,fold the dough over onto itself for me,to ball that's all you have to do and,the dough is ready to proof I've placed,the dough in the skillet and cover it,with the flour sectile to proof before I,leave the kitchen I'll prep the oven,I've positioned the rack on the lower,part of the oven and inserted the baking,vessel I do in advance so I don't forget,I'm going to proof the dough for an hour,and a half and I want to preheat the,oven for half an hour so I'm setting the,timer for one hour,dough should be proofed for one to two,hours and the oven should be preheated,it's been one hour and has said in the,oven to 450 degrees and I'll reset the,timer for an additional 30 minutes,the dough has been poofy for an hour and,a half and the ovens been preheating for,thirty minutes it's time to bake the,bread,okay watch how easy it is to transfer,the dough to the superstore Baker,when you're using a skillet as a,proofing basket I'll shake the center,I'm not going to score the doll now let,mother need to decide it will give it a,nice natural appearance and it's ready,for the oven next we'll set the time for,30 minutes I'll see you then the bread,should be baked for 30 minutes with a,lid on the superstone Baker,it's been 30 minutes I've taken the top,off I like my buttermilk bread to be,very soft and white in color so I'm the,one who could have brown it for a minute,it's been a little bit over a minute the,bread is ready let's take a look,well what do you think I think you'll,love this bread this isn't the average,buttermilk bread this is an artist,matter milk bread with an airy crumb and,a tender crust the appearance is,excellent and the taste is great you'll,enjoy having fresh from the oven artists,and buttermilk bread around the house I,hope you found the video to be,informative my goal is to provide,foreign layers of information to assist,my subscribers the videos and one of,those layers this summer or fall I plan,to come out with a cookbook which will,discuss the ingredients and steps in,greater detail give to detailed recipes,for beginners and give abbreviated,recipes for

FAMOUS BUTTERMILK YEAST ROLLS

FAMOUS BUTTERMILK YEAST ROLLS

hey you guys I'm back with another video,and this is my yummy butter milk yeast,rose you guys oh my god is this these,rows will have your whole family,thanking you and wishing that you have,made these every day they lies like when,you make these at home if anybody sleep,they don't wake right up when you make,these trust and believe because I had it,happen to me before so let's get into,this video it's quite a little bit,lengthy but this is what it takes to,make these rows and you're going to,thank me once you bake them,so let's first activate the yeast what,we're gonna do is gonna take some warm,water and I have all the ingredients to,my recipe listed at my blog spot so,check me out over there you need to,direct recipe you used on won't water,you some use and a tablespoon of salt,sugar I'm sorry and then you let the the,water in the yeast and the sugar do this,thing to activate that yeast now what I,typically do is I set my bow in the,middle of my oven because my oven is I,use the earlier so it was still warm and,that helped to active a little bit more,quicker I let it just sit in a cool dark,area which is on top of my stove for 30,minutes and then while I you see the use,of has activated and became bubbly and,foamy and all that once that happened,that I took that put it into my stand,mixer I did threw in the rest of the wet,ingredients which is my buttermilk so,which is why it's called butter cookies,rose and after that I threw in my butter,now one thing that I did not I did I,forgot to actually add which I added,later is some more water you do want to,add some more water to it so I added,another fourth cup of warm water to the,wet-in-wet mixture and then after I,threw all the wet ingredients in there,and now it's time to throw the dry,ingredients in there which is your sugar,your thought and your flour and then,we're gonna just take our handheld stamp,mixer or our stand mixer I'm sorry,everyone I mix it all together I took,half of the flour first and then after,that was mixed I went in and,put in the other half of the flour,making sure that you scrape all the,sides down because you want to make sure,that all the flour is incorporated into,that better once you then mix everything,and once the actual dough begins to pull,apart as you can see then you're done,you just take it and then we're going to,cover it with that I covered it with a,towel and I set it on top of my stove,and let it proof for 30 minutes you,wanted to expand my for that yeast to,help the adult grow so once you see it,expand 30 minutes then I punched a hole,in it and now is now it's time to knead,the dough so you're going to take the,dough out of the bowl you're going to,flour your surface and then you're gonna,start eating your don't you at first the,dough is sticky so you probably stick it,to yourself like savor this is totally,wrong no you're doing it right trust me,trust me just trust me okay so you want,to just keep kneading you may have to,throw some flour in there because it's,gonna be sticky at first and that's,totally okay just keep kneading the,dough until it begins to work with you,until it stops being sticky it starts,being more smooth and you see as you can,see that the video is starting to work,with me so I don't need any more flour,to add to it I'm just gonna keep,kneading it I say at least later for a,good 5 except minutes and you're done,after that after we then knead the dough,now we are going to start pulling up to,the door part and making our spa rolls,and I'm gonna add to a cast-iron,buttered skillet I love cooking at my,cast-iron skillet and it's just a nice,way to display your food I just think it,just makes you make sure roll looks so,much better than this cast-iron skillet,it really makes it makes it like you're,legit so we're gonna knead the dough i,all together made about 12 rolls and,they are stuck together and that's,totally fine because once they've done,they're gonna ask,able to pull apart but you want to make,enough rows for it to be 12 now this is,depending on if you could make me,smaller if you want or at the same size,like I made since I got 12,voila once they're done then you got to,take a towel and you're gonna cover it,again and let it sit for another 30,minutes so that it can prove and the,knees start to activate again into the,adult but before you do that you want to,add your butter you guys gotta add your,butter your butter so we're gonna add,our butter up until our dough and then,like I said cover it up with this tile,which I pushes for idea and I let it,cool and boom it got bigger so once it,starts to get bigger and everything,looks all clumped together then you're,good and I was time to put into your,oven and let it do its thing I typically,find out my dough am i over my my rolls,are ready if they'll begin to brown on,the outside and all you have to do which,is the old-school way take a toothpick,in 30 and if it'll cook comes out clean,you're done the comes out is still that,the dough stick it to

How To Make Buttermilk Bread

How To Make Buttermilk Bread

hi and welcome to at home with anita,rosner today we are gonna just jump,right into one of my favorite recipes,i'm going to show you how to make,buttermilk bread,we're making the buttermilk bread in a,bread machine but while it's baking i'm,going to tell you how to make it if you,don't have a bread machine the reason i,have one is my husband loves bread so i,got him,him,this machine for christmas one year,i think it's a fair gift because,what i make in it makes him very happy,so okay,here's what you'll need to make your,bread,one and a quarter cups of warm,buttermilk,two tablespoons of softened butter,three cups of all-purpose flour,three tablespoons of sugar,one teaspoon of salt,and two teaspoons of instant yeast,not active dry,with your dough paddle in place,add your ingredients to your bread,machine according to the manufacturer's,instructions,place your insert into the machine,select your basic setting,for a two pound loaf with a light crust,when all the ingredients have been,incorporated wet and to dry i always,open the lid and just scrape the corners,to make sure there are no leftover,flower pockets,then i close it back up and let it,continue with its cycle all right so,while this is doing its thing let me,tell you how to make it if you don't,have a bread machine,combine all the ingredients and knead it,for five to seven minutes,let it rest for about half an hour it,will rise,knead it again,just for a couple of minutes,put it in your loaf pan,let it rise again for about 10 to 15,minutes then bake it in a preheated 350,oven for 45 minutes that's it when the,bread is done immediately release it,from the insert and then cool it on a,wire rack,so here she is,if you're lucky when you take the bread,out of the insert the paddle,will stay in the insert,i was not so lucky,so,we are,see it's in there and when you first,take the loaf out that paddle is super,hot don't even attempt to take it out,i just work my way in with my finger,because i don't want to scratch it so i,don't go in there with a fork or a knife,and i just,pop it out,not terrible,now you can,open the machine,after the second kneading and take it,out then,i don't bother because it's so easy to,get it out,all right just take a look at this here,let me let me step aside so you can get,a good look,nothing beats,a fresh,delicious loaf of bread,it makes the whole house smell good,makes your mouth water while it's baking,now i like to cut it,i'm not using a bread knife because,i i don't know i don't have that much,luck with bread knife i'm using a thin,carving knife,i'm just gonna go down,i mean the benefit of a bread knife is,that it's long,so you can get it in one,go but i've got to do it twice,all right,look at that,oh,it smells so,good,this is incredible for sandwiches,if you like you can make a couple of,slices,and leave it out overnight and then in,the morning,use it to make french toast,it is out of this world,if you like this video,give me a thumbs up become a subscriber,and leave a comment for me,i always respond to your comments,because i love to hear from you,join me again next time here at home,with anita rosner thanks for watching

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