John Myers
Ingredients for 1 servings:
- 250 ml water, lukewarm
- 125 ml buttermilk, lukewarm
- 600 g flour
- 1 packet of dry yeast
- 1 tbsp sugar
- 75 g butter, liquid
- Oil or butter, for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes
Makes 2 x 500g loaves of white bread or 12 hot dog buns or 8 hamburger buns.
Makes 2 x 500g loaves of white bread or 12 hot dog buns or 8 hamburger buns. Mix flour, salt and sugar in a large bowl. Mix water, buttermilk, yeast and butter in a small bowl. Gradually stir the yeast milk into the flour and knead into a dough. Dust the dough with flour and place in a 6 liter freezer bag. Press out any air and seal the top opening as much as possible. The dough will expand by about 2.5 times its volume after 2 hours at room temperature. Dust the piece with flour. Portion the dough. Form a ball for American softbread/white bread or 12 oblong round loaves (3-4 cm diameter, 12-15 cm long) for hot dog buns or 8 round flat loaves (10-12 cm diameter, 3-4 cm high) for hamburger buns. Bake in a hot oven at 180°C fan/convection oven or 200°C top/bottom heat for approximately 30-40 minutes for American soft bread/white loaf, or approximately 10-15 minutes for hot dog buns or hamburger buns. Here’s a tip: When you think the bread or rolls are done, wait another 5-10 minutes for the bread and 3-6 minutes for the rolls. Even if the skin on the bread is already slightly crispy, it will become velvety soft again as it cools.
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