A simple loaf of white sandwich bread. The buttermilk gives the bread a buttery tang that is slightly reminiscent of a sour dough, but does not require the development of a sour dough starter. A sprinkle of poppy seeds coats the top of the loaf for additional flavor and crunch.
- 3 tbsp Butter
- 1 tbsp Maple Syrup
- 1 cup Buttermilk
- 5 tsp dry-active Yeast
- 1 cups Bread Flour
- 1 cup Flour
- 1 tsp Salt
- Egg wash: beat together 1 egg and 1 tsp of milk or water.
- Poppy Seeds for garnish (optional)
- Melt the butter. I gave it a quick zap in the microwave.
- Whisk together the butter, syrup, and buttermilk.
- Stir in the yeast.
- Pour the liquids into the bowl of your stand mixer with the dough hook attached.
- Turn the mixer on, and add the remaining ingredients.
- Allow the mixer to knead the dough for about 10 minutes.
- Place the dough in a greased container and allow it to rise for 2 hours.
- Form the dough into a loaf.
- Allow the dough to rise until doubled, this should take about an hour.
- Preheat the oven to 350 F (176 C).
- Brush the top of the dough with the egg wash, and sprinkle the dough with poppy seeds.
- Bake for about 35-40 minutes, until it is golden brown.