|
1
|
Grease an annodized loaf pan, 9x5x3". Dissolve yeast in water in large mixer bowl. Add buttermilk, 2 1/2 cups flour, the shortening, sugar, baking powder and salt. Blend 30 sec. on low speed, scraping sides and bottom of bowl. Beat 2 min. on med. speed. Stir in remaining 2 to 2 1/2 cups flour. (Dough should remain soft and slightly sticky.) Knead 5 min. or about 200 turns on generously floured board.
|
|
2
|
Roll dough into a rectangle, 18x9". Roll up from short side as for jelly roll. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in pan. Brush loaf lightly with butter. Let rise in warm place (85 degrees) until double, about 1 hour. (Dough in center should come about 2" above pan.) Heat oven to 425 degrees. Oven rack should be in lowest position. Bake loaf 30 to 35 min. Remove from pan and brush with butter; cool on wire rack. Makes 1 loaf. When using self-rising flour, omit baking powder and salt. Two 8 1/2x4x2 1/2" pans can be used. If so, divide dough in half after kneading.
|
|
3
|
Note: To prepare 2 large loaves, double all ingredients except yeast. Blend 1 min. on low speed, scraping sides and bottom of bowl. Beat 4 min. on med. speed. Stir in remaining flour. Divide dough in half; knead each half 5 min.
|
|
4
|
For Cinnamon Raisin Bread - follow recipe for C.D.Q. Bread (above) except - stir in 3/4 cup raisins with second addition of flour. After rolling into rectangle, sprinkle with 1 tbsp. water and mixture of 1/4 cup sugar and 2 tsp. cinnamon.
|
|
5
|
For Cheese Bread - Follow recipe for C.D.Q. Bread (above) except - omit shortening. Stir in 1 cup shredded sharp natural Cheddar cheese with second addition of flour.
|
|