Buttermilk white bread according to Sheila Lukins

Ingredients for 1 servings:

• 600 g wheat flour type 550
• 360 ml buttermilk
• 50 ml water, lukewarm
• 10 g dry yeast
• 3 tbsp butter or margarine, soft
• 2 tbsp sugar
• 2 tsp salt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 10 minutes

Also suitable as toast bread

Dissolve the yeast and sugar completely in the water and let it stand for 10 minutes. Then knead with all the other ingredients for at least 10 minutes until the dough has become a slightly soft, elastic, but smooth mass. Grease a bowl well and let the dough rest at room temperature for 2 hours, covered with plastic wrap. During this time, the dough will double in size. Drop the dough onto a floured surface and press it down with your hands until it reaches a thickness of 3 cm. Then fold the flatbread several times from the edge to the center. Press the dough down again and repeat this process 2-3 times. Using your hands, form it into a ball from the outside inwards and let the dough rest in a bowl – again covered with plastic wrap – for 2 hours until it has doubled in size. Press the dough into a flatbread with your hands. Then roll up the flatbread from the longer sides, fold the ends up towards the seam, and place these rolls in a greased loaf pan with the folded ends facing down. Cover and let rise for 1 hour. Preheat the oven to 220°C (top/bottom heat). Bake the bread for 30 to 40 minutes. If the top gets too brown, loosely cover with aluminum foil.