Sunday, July 28, 2013

Honey cornmeal buttermilk bread

1 1/8 cups buttermilk
2 tablespoons unsalted butter cut into pieces
6 tablespoons honey
2 2/3 cups bread flour
1/3 cup yellow cornmeal
1 tablespoon plus 1 teaspoon gluten
1 teaspoon salt
1 1/2 teaspoons SAF yeast or 2 1/4 teaspoons bread machine yeast

Basic cycle, 1 1/2 pound loaf, dark crust

We added 1/4 cup wheat germ, so you will almost certainly need to add another tablespoon, perhaps a bit more, of buttermilk. Watch the doughball which should be smooth and sticky near the end of the first knead cycle.

Remove immediately when done, and let cool to room temp before slicing. This one is very light, and slices very easily, but it's also very squashable.