This weekend included trampoline-jumping, swimming with nephews and nieces, party decorating, lots of cooking & baking, and tons of recipe-sharing. Some are family recipes I'm happy to have married into, some come from treasured cookbooks with dog-eared pages and notes in the margins. All of the recipes were favorites of this bride-to-be and made her wedding shower that much more special.
The party was on Saturday afternoon. On Friday afternoon, I was taught by my sis-in-law Melissa, how to make a delicious Buttermilk Bread. This bread is crusty on the outside, and so moist and tender on the inside. It's great for sandwiches, or just for nibbling on all day long!
The recipe comes from the cookbook, Artisan Bread in Five Minutes a Day. BOTH of my SIL's swear by this book. Inevitably, I'm going to have to buy my own copy so that I can stop stealing theirs.
2 cups lukewarm water
1 cup buttermilk
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
6 1/2 cups unbleached all-purpose flour
butter or neutral-tasting oil for greasing the loaf pan
The dough can be used immediately after the initial rise, though it is much easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
Drop the loaf into the prepared pan. Fill the pan slightly more than half-full.
Allow the dough to rest for 2 hours. Flour the top of the loaf and slash, using the tip of a serrated bread knife. Brush the top with melted butter. Preheat the oven to 350ºF. Bake for 45 minutes, or until golden brown.
And note that while we made the dough on Friday, we didn't bake it until Saturday morning. The dough keeps for 7-days, so don't feel like you have to kill yourself to do it all in one day! In my opinion, there is nothing better than the smell of fresh-baked bread, so if you have a busy and stressful week ahead of you, I'd suggest you make this dough one night, and bake it the following night when you get home from work! Mmmm the soothing powers of fresh-baked buttermilk bread...