The Artisan Bread Machine

I wish we had the smell option on our blog; you would want a taste of my latest creation.  I just removed these beauties from the oven.

Jean gave me this great book for my birthday; actually he asked what I would like and after reading Girlchef’s review; I mentioned this book.   The Artisan Bread Machine  has met more than my expectations.

This book is filled recipes that are so cool and different than the run of the mill Bread Machine books. While researching I found this  Review from Girlchef ; she explains this book very well; not much I can add except give you some recipes will try along the way.  On each recipe there are notes to help you understand what you are doing. You also have the choice to make different size loaves.

The bread I am featuring this week is not short of spectacular; here is the recipe:

 

Classic Butter Crust Bread

Evoking memories of small-town bakeries, this classic white loaf does it all- breakfast, toast, sandwiches, bread with a pot roast dinner.  Leftovers make great croutons, French toast or bread pudding.

2 pounds 

1/4 cup white sugar

2 tsp salt

1 1/2 cups lukewarm buttermilk

1/4 cup butter, softened

4 cups of flour

1 1/2 tsp bread machine yeast

Topping

2 tsp butter melted

Directions:

1. Add sugar, salt, buttermilk and better to the bread pan.

2. Spoon flour on top of liquid. Add yeast.

3. Select Basic/White cycle and Light  Crust setting and press Start.

Topping: After bread final rise and just before baking, press Pause.

Raise the  lid, cut 1/2 inch slash down the length of the bread

and brush with melted butter. Close lid and press Start to continue cycle.

Tip: For Breakfast bread used dark brown sugar in place of granulated sugar.

  If your bread machine does not have pause,

simply raise the lid, cut the slash, brush with butter and close the lid.

Classic Butter Crust Bread

I am participating Bake Your Own Bread

 

Sage’s Tips

As you can see I actually shaped and baked mine in the oven.

I usually make my bread with 1/2 whole wheat and 1/2 white flours.

I will be back with more tasty treats and a secret ingredient to help you bread rise.

Thank you for your visit. I am excited…February this week!

Happy Cooking.

Rita

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