Serves 6
240 min
Buttery Bread Machine Loaf
Recipe GLPR7a7afde047b319
A tender, rich loaf made in a bread machine with buttermilk and butter, featuring a blend of bread flour and rye for a subtle, complex flavor. Perfect for toasting or serving fresh alongside meals. This loaf delivers a soft crumb and golden crust with minimal hands-on effort.
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Ingredients
1 cup Buttermilk
1 teaspoon Active dry yeast
1 tablespoon Granulated sugar
11¼ ounces (about 2 1/4 cups) Bread flour
2 tablespoons Rye flour
1 teaspoon Salt
4 tablespoons Unsalted butter
Directions
Pour the buttermilk into the bread machine pan, then add the yeast and sugar. Let these sit for a minute to allow the yeast to begin activating.
Weigh and add the bread flour and rye flour to the pan, distributing them evenly over the liquid.
Add the salt and unsalted butter to the pan.
Select your bread machine's standard or whole wheat bread cycle, typically set to a medium crust color and medium loaf size. Start the cycle.
Allow the machine to run through its complete cycle, which includes mixing, kneading, rising, and baking. This usually takes about 3 hours total.
When the cycle is complete, the machine will beep. Remove the loaf from the pan carefully, as it will be hot.
Transfer the loaf to a wire cooling rack and let it cool for at least 30 minutes before slicing and serving.
