John Myers
Ingredients for 1 servings:
- 500 ml water, hot
- 500 ml buttermilk, cold
- 2 tbsp sugar
- 1 cube of yeast
- 2 kg flour
- 200 g margarine
- 5 tsp salt
- Fat for the loaf pans
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes
for 3 white breads, tastes good with sweet or savory toppings – and also simply with butter
In a large bowl, combine hot water and buttermilk, stir in the sugar. When the liquid is lukewarm, dissolve the yeast in it and let it stand, covered, for 10 minutes. Melt the margarine over low heat; do not allow it to get hot. Sift the flour into the water-buttermilk mixture, add the margarine and salt, and knead into a smooth dough. Let it stand for about 2 hours. After the resting time, knead the dough thoroughly again and divide it into three loaves. Grease three loaf pans (30 to 35 cm), brush the loaves well on all sides with water, place them in the pans, and score deeply lengthwise with a knife. Place the pans in a cold (!) oven, set the oven to 200°C (top/bottom heat), and bake for one hour. After baking, turn the loaves out of the pans and—if you want them to keep for a long time—let them cool in the oven for several hours. The loaves, sliced while still warm, are devoured in no time. The dough is also perfect for rolls. Raisins can also be kneaded in. I’ve also tried it with finely diced bell peppers, olives, and sun-dried tomatoes, and I also enjoyed it. The sky’s the limit.
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