Buttermilk Onion Bread

Buttermilk Onion Bread

Buttermilk_Onion_Bread

 

Ingredients:

  • Warm buttermilk (70~80° C)           1 cup plus 2 tbsp (275g)
    or
    Warm whole milk                             1 cup plus 2 tbsp (275g)
    plus 3-1/2 tsp lemon juice
    (see “What is buttermilk?” below)
  • White bread flour                              340 g
  • Whole wheat flour                             65 g
  • Granulated white sugar                     37g
  • Dried minced onion                           1 tbsp
    or
    Onion powder                                    1 tsp (3g)
  • Dried parsley flakes                           1 tbsp
  • Salt                                                    1-1/2 tsp (9g)
  • Dill weed                                            1 tsp
  • Instant dry yeast                                2-1/4 tsp (8g)

 

Direction:

In bread machine pan, place all ingredients in order.  Select basic bread setting.  Choose crust color and loaf size.  Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).  Yield: 1 loaf 750g .

Program setting:
(Basic Bread)

  • Weight 500g loaf
  • Crust color                   light
  • Kneading 1 (slow)       3 min
  • Kneading 2 (rapid)      31 min
  • Rise 1                         26 min
  • Kneading 3 (rapid)      15 sec
  • Rise 2                          25 min
  • Kneading 4 (rapid)      15 sec
  • Rise 3                          55 min
  • Baking                         37 min
  • Total time                    2:57 hrs

 

Onion Powder

SONY DSC

Dill Weed

dill_weed_transparent80

Dried parsley flakes

dried_parsley_flakes

 

What is buttermilk?

Buttermilk is a slightly sour milk.   The sourness of buttermilk comes from the acids in the milk, most notably, lactic acids.  Because the proteins in buttermilk are slightly curdled, buttermilk is slightly thicker than regular milk, but not quite as thick as cream.  Buttermilk is also usually much lower in fat than regular milk and cream.

Buttermilk is an important part of baking.  When baking soda is combined with the lactic acids of buttermilk, the soda releases carbon dioxide that when heated, released tiny bubbles that expand and lift and lighten whatever you’re baking.

Substitution:
Lemon and Milk
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice.  Top the lemon juice with skim, low fat or whole milk.  Stir and let sit for two minutes.  After two minutes, the milk is both acidic and curdled.

 

Dilled Buttermilk Bread in the Bread Maker

 

 

 

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