Buttermilk White Bread

In the bowl or using glass measurement combine half of the lukewarm water, yeast, and sugar, let sit for 7-10 minutes

Placed all the dry ingredients in to mixing bowl or a stand mixer. Add the remaining water, oil, and the yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Add a few more tablespoons flour if necessary. One tablespoon at the time. Continue to Knead until the dough pulls away from the sides of the bowl and is soft and smooth.

Transfer the dough to lightly greased bowl and make sure that its completely coated. Cover with a plastic wrap and let it rise in warm and draft-free place for about 1 hour or until doubled in size.

Lightly flour the work surface with remaining flour and turn out the dough on to it. Divide the dough into two equal portions. Use fingers to gently pat each half into 20x40cm rectangle (8x12 inches) and pressing it all over to remove any air pockets. Starting from the short end roll up into a tight roll and pinch the seams to seal then place each loaf into greased 8x4 inch loaf pan. cover with plastic wrap and let them rise for about an hour or until doubled in size.

Preheat oven to 400F. And bake the loaves for 20-25 minutes (depending of the oven) until it golden brown or when toothpick comes out clear.

Invert the bread onto a cooling rack, then re-invert bread and brush the top and side of bread with melted butter. Let it cool completely before slicing. Anyway, actually my husband and I enjoyed it when it was still warm. Give it try!

HappyBaking