All-Purpose Maple Buttermilk Bread

tastecooking.com

Debbie Fenner

7 G (1 packet) active dry yeast

4 G (1 tsp) sugar

60 G (¼ cup) water, warmed

600 G 90g (4¾ cups ½ to ¾ cups) all-purpose flour, divided

6 G (1 tsp) kosher salt

43 G (3 tbsp) unsalted butter

480 G (2 cups) buttermilk, warmed (Kate’s Homemade brand preferred)

105 G (⅓ cup) maple syrup (alternatively, honey or cane syrup)

1 egg, lightly whisked

Flaky salt

This sweet, yeasted buttermilk dough doesn’t require any special equipment to make, takes around three hours from start to finish, and uses an entire pint of buttermilk in one go. Now’s a good time to use a Pullman loaf pan if you have one, but you can also bake it in a standard loaf pan—just be aware that it will rise and may look comically cartoon-like. Unlike loaves from the bakery, the bread will stay soft and squishy on your countertop for days, but it also takes well to the freezer—preferably in slices, so you can toast them at will. This sweet, yeasted buttermilk dough doesn’t require any special equipment to make, takes around three hours from start to finish, and uses an entire pint of buttermilk in one go. Now’s a good time to use a Pullman loaf pan if you have one, but you can also bake it in a standard loaf pan-just be aware that it will rise and may look comically cartoon-like. Unlike loaves from the bakery, the bread will stay soft and squishy on your countertop for days, but it also takes well to the freezer-preferably in slices, so you can toast them at will.

Directions at tastecooking.com

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