Original recipe from Betty Crocker's Best Bread Machine Cookbook. This bread had a really fine texture to it, mostly because of the buttermilk, I think. Very, very good bread.
Old World Rye Bread
1 pkt. quick active dry yeast
2/3 c. warm water
2 T. canola oil (or vegetable oil)
2/3 c. buttermilk
2 1/4 c. white flour
1 c. rye flour (I use Hodgson Mill whole grain rye four)
1/3 c. dry potato flakes*
2 T. brown sugar
1 1/4 t. salt
NOTE: to make this in the bread machine, add all ingredients in the order that the manufacturer recommends. Use "dough only" cycle. Then proceed to the shaping and baking instructions below at #7.
By hand instructions:
1. In a large mixing bowl, mix the yeast packet and warm water with 1/4 cup of white flour; allow it to rest for about 5 to 10 minutes.
2. In a separate bowl, blend the buttermilk, oil, and salt.
3. Mix the flours, potato flakes, and brown sugar into the yeast mixture.
4. Add the wet ingredients; knead in bowl to form a dough.
5. Gather dough and turn out onto a floured surface. Knead the dough for about 10 minutes.
6. Allow it to rise, covered, in a warm place for about 60 minutes.
7. Grease a large cookie sheet. Punch down dough and roll it into a long rope. Curl into a coil shape and tuck end underneath. Cover and let rise again for 30 to 45 minutes, or until doubled in size.
8. Heat oven to 400˚; brush top of loaf with melted butter.
9. Bake at 400˚ for 24-28 minutes, until crust is golden brown and loaf sounds hollow when tapped.
*Potato flake varieties:
Betty Crocker Potato Buds
Idaho Spuds
Pillsbury Idaho Mashed Potatoes
Idahoan
2 comments:
Sounds awesome, great shape to it! I know milk makes bread more tender, I don't know if the acids in buttermilk would make a difference...
Yeah, somehow the potato flakes, the buttermilk, and the rye flour combine to make a fantastic loaf of bread. Maybe Alton Brown would be able to explain it?!?!!!
I <3 Alton!
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