Honey Buttermilk Bread
I have decided that buttermilk is a great thing to have around the house now. I like using it for breads and things. It gives everything a really good flavor, adding a buttery richness and the tang of sour cream or yogurt. I was inspired to make bread in a loaf pan by Kelli at Culinary Epiphanies. I rarely use a loaf pan for bread, prefering to shaped loaves by hand, but her loaves always look so great. Besides, this is a more conventional size for making sandwiches.
This is such a good bread. It's really basic and has a very soft, light texture. It makes fabulous dinner rolls. It (unsurprisingly) makes a great sandwich bread. I personally like it toasted with jam.
Combine water, sugar and yeast. Let sit until yeast is foamy, about 10 minutes.
Rolls: Place well spaced on a baking sheet. Let rise until almost doubled, 40 minutes. Bake 20 minutes, until well browned.
Let cool for 30 minutes before slicing.
Makes 1 large loaf or 10-12 rolls
On a totally unrelated note, I'm glad that I have been able to post so much lately. I first thought that it was a sign of blogger addiction, but now I realise that it's symptomatic of my cooking addiction combined with my ever- growing desire to photograph my cooking. Frankly, it also saves me the trouble of messing with recipe cards and whatnot when I want to make things again. Yes, my laptop lives in my kitchen now.
I'm not ashamed.