| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 2 1/2 | ts | Instant yeast |
| 3 | tb | Powdered buttermilk |
| 1 | ts | Salt |
| 3 | c | Bread flour |
| 1 | tb | Unsalted butter; room temp. |
| 3 | tb | Pure maple syrup |
| 1 | c | Water; room temp. |
INSTRUCTIONS
I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot aka. jrjet@mtco.com Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. NOTES : This rises really high! Might try cutting the yeast back just a bit.... Recipe by: Baking with Julia Posted to EAT-L Digest by Dot McChesney <jrjet@MTCO.COM> on Feb 20, 1998
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