SALT-FREE BUTTERMILK BREAD
A very simple recipe perfect for obtaining a high, soft and fluffy loaf… and you can make it wherever you want and when you want!
This is one of my favorite recipes: The soft salt-free buttermilk bread… so good and, since in the of Vallì’s house nothing is thrown away, it’s an excellent recipe for using the liquid buttermilk that remains from the production of our homemade butter.
Okay I admit it, I love bread madly… from the series:
…take everything but not my bread…
The taste in the mouth… the scent that spreads at home… mmm, so good… my comfort food par excellence…
It’s something I’ve always had since childhood; instead of closing the meal with the dessert I closed with bread and water, so that when my parents “threatened” me that if I hadn’t done well they would give me only bread and water I, without thinking too much replied: “what’s the problem, I like it so much”.
Even today there are occasions, especially when I am tired or I want to pamper myself, that I only eat bread for dinner… I take a few slices, pass a drizzle of oil on them and put them to toast in the oven for a few minutes… every bite warms the heart and restores body and soul.
Dave has now become addicted to this loaf, he likes so much because he says that this isn’t just soft but has a stepy taste (thanks to buttermilk and butter) and in spite of the one he was buying at the supermarket before knowing me, this is fragrant and it doesn’t smell of alcohol. I also add that it is certainly healthier because it doesn’t have a thousand ingredients inside but it has only 5…
And last but not least, it’s very fast bread to make because practically it’ll make on its own and can be combined with everything.
This is the best bread ever… So hands in dough and let’s bake!
In a bowl, pour the warm liquid buttermilk and yeast. Stir until the yeast has absorbed and add the sifted flour and the little teaspoon of fructose. Mix everything well with your hands (or by operating the planetary mixer), until you obtain a smooth, soft and uniform dough.
At this point, add the butter, kneading for a long time until it has been completely absorbed.
These doses are perfect for two 20 cm x 10 cm 5 cm (8 in x 4 in x 2in) high molds. If you want, like me, make the buddermilk bread, but for various reasons, you do not have your PRO plumcake mold with you, you can always opt for the aluminum versions found in the supermarket. On the contrary, if you have a larger mold, you can use the whole dough and form a single loaf.
We take the molds, or the mold, and cover them with baking paper.
On a lightly floured surface, spread the dough with your hands or with a rolling pin until you get a rectangle with the short side as wide as the long side of the mold.
Starting from the short side of the rectangle, we roll the dough on itself, obtaining a compact roll, then we place it in the mold previously covered with baking paper and we put it to rise in the oven turned off with the light on for about 1 hour and a half, or however, until the dough has passed the edges of the mold.
After the resting time, at this point put the bread to bake in the preheated oven at 180 °C (356°F) for 30-45 minutes, or in any case until it is well cooked and golden on the surface.
ATTENTION: Each oven has its own soul and one is different from the other so it could always take a little more or a little less. If you opt for the large mold, the cooking times increase at list by 15/20 minutes
Once cooked, we take it out of the oven and let it cool completely.
To keep it at its maximum freshness, if you don’t eat it immediately, cut it into slices and freeze it. If necessary, you can take the slices you need, let them defrost and toast them if necessary. It also keeps well in a tightly closed plastic food bag for 4-5 days.
This soft salt-free buttermilk bread goes perfectly with “savory” or “sweet” flavors. It is perfect toasted or freshly sliced for breakfast combined with homemade butter and quick jam (the one we have prepared to stuff for our rugelachs) or for brunch with eggs and sauteed fresh bacon. Excellent for making sandwiches for a lunch break or for a picnic with friends.
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THE VALLÌ’S COOKING FAMILY
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WORDS AND THOUGHT FROM THE VALLÌ’S KITCHEN