Buttermilk Sandwich Bread
1 1/4 cup buttermilk
2 tablespoons unsalted butter, plus more for the pan
2 cups bread flour
1 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 1/4 teaspoon instant yeast
1 egg
1 tablespoon salted butter, melted
[A note on using what you have during quarantine (or any time): I used bread and all-purpose flour here. You can use a mix or use one of the other. Sugar can be granulated, brown, or honey. Butter can be salted or unsalted.]
Heat the buttermilk and butter over medium-low heat until the butter melts.
Meanwhile, place the flour, sugar, salt, and yeast in a bowl of an electric mixer. Stir together. Once the butter has melted, pour the buttermilk mixture over the dry ingredients and mix until combined using the paddle attachment. Add the egg. Mix, scraping down the sides and bottom of the bowl as needed, for one minute.
Increase the speed to medium and beat for 5 minutes.
Grease a 9 x 5" loaf pan with butter. Scrape the dough into the pan (it will be sticky) using your fingers to press in evenly. Drizzle the melted butter over the top. Cover with a greased piece of plastic wrap and let rise for 25 minutes or until it has risen about 1" over the sides of the pan.
Preheat oven to 375.
Place bread on center rack and bake until golden brown, about 40 minutes. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
{*adapted from Elinor Klivans}
Please visit the full post for more photos and details: https://www.bakeat350.net/2020/03/buttermilk-sandwich-bread.html
