Maple And Buttermilk Loaf
Submitted by brianjwood on December 11, 2004 at 12:34 pm

DESCRIPTION
Maple & Buttermilk Loaf

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Title: Maple & Buttermilk Loaf
Categories: Breads & Baking
Yield: 1 Loaf

225 ml (1 cup) Buttermilk
2 T Water
1 Egg,medium, beaten
2 T melted
3 T syrup
1 1/2 t Salt
250 gm (1 1/2c) White bread flour
250 Softgrain White Bread Flour
* If Unavailable Use Strong
-White
1 1/2 t Instant yeast

ABM
Put ingredients in pan in order specified for your bread machine. Set to basic white programme. When baked, remove loaf from pan and stand on cooling rack 30 mins.

Traditional
Put flour, salt & yeast in a bowl and mix to a soft dough with the syrup, butter, egg water & buttermilk. Turn onto a floured surface and knead for 10 mins. Shape as desired and put into an appropriate greased tin. Prove until doubled in size. Place in preheated oven at 220C/425F and at once reduce temp to 200C/400F and bake for 25 - 30 mins. When done the loaf should sound hollow when tapped on the bottom.
Cool on wire rack before slicing.