Buttermilk Wheat Bread

Had some buttermilk I needed to use up. Came across this recipe, and it did NOT disappoint!!!! It was soooo yummy, and sooo moist, with the crust having just a little of that "french bread" crunch to it!!! Perfect!!!



Buttermilk Wheat Bread
submitted by Camille
from Allrecipes.com

1 1/2 cups buttermilk
1 1/2 tbsp butter, melted
2 Tbsp sugar
3/4 tsp salt
3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 tsp active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose. Or.....


As I don't have a bread machine, I made this by hand by mixing all of the ingredients together. I added an extra tsp of yeast, as a hint I got from someone else who made it by hand, and it turned out great!!! Here is how I made it.....
If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust.