Homemade Buttermilk Bread in a Bowl

This buttermilk bread has a hearty richness and a flaky golden crust; does it get any better? Make sure to give yourself plenty of prep time, as the rising takes a fair amount of time, but don’t let that discourage you, the rest comes together without a hitch.

Ingredients:
4 1/2 cups unbleached all-purpose white flour,
plus more as necessary, divided
2 Tbs. sugar
1 3/4 tsp. salt
3/4 tsp. rapid-rising, instant yeast
1/3 cup powdered buttermilk
2 Tbs. melted unsalted butter
3/4 tsp. course crystal salt for sprinkling

 

 

 

 

 

Lets get started~
Mix 2 cups water with 1 cup ice cubes in a bowl.

Teaberry Batter Bowl

 

 

 

 

 

 

 

 

 

Combine 4 cups flour, sugar, salt, and yeast in separate bowl.

 

 

 

 

 

Vigorously stir 1 3/4 cups plus 2 Tbs. ice water into flour mixture. You may find kneading works best. (Dough should be slightly stiff; stir in just enough additional flour to stiffen slightly, if necessary.)

 

 

 

 

 

Brush dough top with vegetable oil. Cover bowl with plastic wrap, and let rise at room temperature 12 to 18 hours (first rise).

Use wax paper to lightly oil top of dough

 

Vigorously stir powdered buttermilk and melted butter into dough, scraping down bowl sides. Stir in remaining 1/2 cup flour, plus more as necessary to yield stiff but still stirrable dough.

Stir in melted butter and powdered buttermilk.

 

 

 

 

 

 

 

Lift and fold dough toward center with spatula. Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.

 

 

 

 

 

 

 

Let dough rise 1 2/4 to 2 1/2 hours at room temperature (second rise). Second rise alternative: for extended rise, refrigerate up to 24 hours, then set out at room temperature. Place oven rack in lower third of oven, and preheat to 450˚F. Brush Large Classic Mixing Bowl with oil, set on oven rack, and heat until sizzling hot. Transfer dough to Classic Mixing Bowl. (Don’t worry if the dough is uneven or ragged looking; it will even out during baking.)

 

 

 

 

 

Brush top of dough with water, then sprinkle with coarse salt. Cut large X in top of dough with knife or shears; cover mixing bowl with aluminum foil and gently shake to center dough. Lower oven temperature to 425˚.

Bake bread 50 minutes or until golden brown. If loaf is browned, leave lid on; if not, remove lid and bake 10 to 15 minutes or until browned. Insert skewer into thickest part of loaf to make sure it comes out clean.

 

 

 

 

 

 

 

Cool 15 minutes in pan; unmold, and cool on wire rack.

 

 

 

 

 

Nothing smells better than baking bread.

 

 

 

 

 

Cut in and enjoy!