BUTTER MILK FRENCH BREAD – AN AIRY AND DELICIOUS FORM FRENCH BREAD. SUCH A FRESH-BAKED FORM FRENCH BREAD REMINDS ME OF CHILDHOOD, AND SUCH A SLICES OF BUTTER AND MARMALADE TASTES REALLY GREAT.
Buttermilk French bread or mold French bread – this is my bid for a really delicious and simple piece of pastry reminiscent of childhood. I love both sourdough bread, wholemeal bread, rye bread and completely white bread like this French bread. So it can be something very special.
I love such a slice of white bread with butter and cheese or butter and jam. And the next day we butter it on the pan and top with scrambled eggs for breakfast – or make an insanely delicious sandwich with butter-fried bread and my favorite tuna salad (which is also a recipe on the way).
If you also have a weakness for the classic form French bread, then I hope you will try my buttermilk French bread
NOTE. The dimensions of my form are 14x31x8 cm. Feel free to use a form of roughly the same size to be able to calculate the baking time and height of the bread.
INGREDIENTS:
300 ml Buttermilk, cold
25 grms Caster Sugar
25 grms Yeast
1 nos Egg
525 grms Wheat Flour
45 grms Soft Butter
10 grms of Salt
BREAD PREP:
- Stir yeast and sugar into the buttermilk until the yeast is dissolved.
- Whisk the egg into the buttermilk.
- Add wheat flour and salt and knead the dough on medium speed on the mixer for 5-7 min until it gathers and releases the sides.
- Add the soft butter a little at a time while still kneading. Then knead the dough for a few minutes until it is smooth and shiny.
- Cover the mixing bowl with a lid and let the dough rise at room temperature for 1 hour.
- Pour some flour on the table and sift the dough out of the bowl. Beat the dough into a rectangle. First fold in the sides a little, and then roll the dough into a long tight sausage.
- Grease a large loaf pan with butter and sprinkle with a little flour. Now place your dough with the closure facing down in the mold. Cover the mold with a damp tea towel and leave the bread to rise for 45-1 hours. It should rise well up to a little above the edge of the mold.
- Brush the bread with a little cold milk and cut notches in the top of the dough with scissors.
- Bake the bread in at 200 degrees traditional oven for about 25 min.
- Immediately turn the bread out of the mold and let it cool.
NOTE:
The dimensions of my form are 14x31x8 cm. Feel free to use a form of roughly the same size to be able to calculate the baking time and height of the bread.
The bread tastes best freshly baked the same day – if there are leftovers, I would recommend toasting it the next day or frying it in butter on a pan, as we do at home.
