Buttermilk Loaf

In saucepan, heat buttermilk, butter and honey until butter starts to me< let cool for 5 minutes. Whisk in egg.

In large bowl, stir together 1-3/4 cups (425 mL) of the all-purpose flour, whole wheat flour, yeast and salt. With wooden spoon, stir in buttermilk mixture until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; turn out onto floured surface. Press into 10- x 9-inch (25 x 23 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover with towel; let rise until 1/2 inch (1 cm) above pan, 1 to 1-1/2 hours.

Brush top of loaf with milk. Bake in centre of 350°F (180°C) oven for 45 to 55 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.

Additional information :

Bread Machine Buttermilk Loaf: Omit milk. Choose basic setting. Let baked loaf cool on rack. (If using bread flour, loaf rises very high and may touch lid. To avoid this, measure volume of machine pan. If less than 14 cups/3.5 L, omit egg and reduce white flour to 2 cups/500 mL.)

Note: The order of ingredients going into the bread machine differs from the handmade method. See Bread Machine Fill-Up before trying recipe.

Bread Machine Fill-Up
The order of ingredients going into the bread machine differs from the handmade method. Generally, the machine should be filled as follows, unless, of course, the manufacturer's instructions say otherwise.

Into pan of 2-lb (1 kg) bread machine, add (in order) wet ingredients such as water, milk, buttermilk, oil, butter, egg, yogurt, honey and syrup. Then add any sugar and salt. Next add dry ingredients such as flour, bran, oats, seeds, cornmeal and millet. Sprinkle yeast over top, without letting yeast touch liquid. Choose appropriate setting.