This recipe appears in:Bread Baking: Buttery Bread Machine Loaf
The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more.
The two tablespoons of rye flour are just for flavor. If you don't have rye flour on hand, don't worry about it. Omit the rye and carry on.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
- 1 cup buttermilk
- 1 teaspoon yeast
- 1 tablespoon sugar
- 11 1/4 ounces (about 2 1/4 cups) bread flour
- 2 tablespoons rye flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter
Add all the ingredients to bread machine in the order specified by the manufacturer. If your machine has several settings, set it for a small/medium loaf, light crust, regular loaf.
Start machine. When the bread is done, remove from the bread machine and let cool completely on a rack before slicing.