Recipe
Ingredients
- 2 ½ teaspoons active dry yeast (1 packet)
- 3 tablespoons powdered buttermilk
- 1 teaspoon salt
- 3 cups all purpose or bread flour (plus more if kneading by hand)
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter (room temperature)
- 1 cup room temperature water
Instructions
- Bread Machine only: Put the ingredients into the bread machine in the order given, or in the order recommended by the manufacturer if different. Set machine for "White Bread" and press start. The machine will mix, knead and bake the loaf.
- Bread Machine start, bake in oven: To make rolls or shape loaf by hand: put the ingredients in order as above and set the machine for "dough" cycle.After completion of the dough cycle allow dough to rise until doubled in bulk (about 45 minutes). Continue to "Shaping and Oven Baking"
- Mix and knead by hand or dough hook: In a mixing bowl combine all ingredients until blended. If using dough hook, continue kneading until dough is elastic and satiny, about 5 minutes.To knead by hand, move dough to a floured cutting board and knead until elastic and satiny adding extra flour if the dough is too sticky. Place in a large greased bowl, cover with a towel and allow to rise until doubled, about 1 hour. To speed it up, preheat oven to the lowest setting, turn it off, then place the covered bowl inside to rise.
- Shaping and Oven baking: Punch dough down and shape into rolls on a baking sheet or put in greased 9 x 5 bread pan. Let rise until doubled again, 40-60 minutes.
- Preheat oven to 425℉. Place the loaf in the oven and immediately reduce to 375℉. Bake 35-45 minutes until brown.