Imbolc Plain Buttermilk Bread Recipes

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Steps:

• Combine the yeast and sugar, and add a few teaspoons of whey. Leave the yeast culture to stand for a few minutes, or until the mixture becomes frothy.
• Add 4 cups of flour to a bowl and blend with the salt. Make a small well in the centre.
• Pour the 2-3 cups of whey into the flour, 1/2 cup at a time, stirring between cups. Add the yeast culture with the second 1/2 cup of whey. Continue adding whey until the dough is very frothy and seems somewhat between a dough and a batter.
• Sprinke the remaining cup of flour onto a surface, thickly, and coat hands with the flour. Pour the dough/batter onto the floured surface.
• Keeping your hands thickly floured, knead the dough into the floured surface, folding in more flour from the surface as you go. In just a couple of minutes, the dough should be smooth and elastic, and you will likely find that most of the leftover flour has not been used.
• Let the dough rise for approximately 30 minutes, before shaping as desired. The bread can be shaped into 2 large cottage loaves, 1 very large plait, or several small rolls.
• If you still have leftover whey, brush a little of this over the formed loaves before baking on 180C, until golden brown on top, and until the loaves sound hollow when tapped underneath.