Buttermilk Sandwich Bread (AR)

By IUPUI95

Ideally, this bread should be about 4" high in the very center of the loaf. The height of your bread may vary.

Ingredients

• 1 cup plus 3 tablespoons fresh buttermilk (between 65 °F and 75 °F) OR 1 cup plus 3 tablespoons water (between 65 °F and 75 °F) and 5 tablespoons buttermik powder
• 1/4 cup oil (between 65 °F and 75 °F)
• 2 large eggs (room temperature)
• 3 cups Bread Flour Mix "A"
• 3 tablespoons sugar
• 2 1/4 teaspoons xantham gum
• 3/4 teaspoon salt
• 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)

Preparation

Step 1

1) Set bread machine to HOME MADE-MEMORY 1. Press CRUST CONTROL until the arrow points to Medium.

2) Remove bread pan from machine and ensure kneading blades are firmly secured in place.

3) Whisk milk, oil, and eggs together until frothy (bubbles at the top) in a glass measuring cup and pour into the bread pan.

4) Whisk Bread Flour Mix "A", sugar, xantham gum, salt, and yeast in a small mixing bowl or container until well combined and sprinkle over the liquids. Without pressing down excessively hard, try to spread out the dry ingredients so they cover all the liquid.

5) Put the bread pan into the machine, secure it in place, and close the lid. Press START/RESTART.

6) Optional, but suggested: During the KNEAD cycle, scrape the pan with a rubber spatula if flour clings to sides.

7) Remove bread pan from machine promptly when the BAKE cycle ends. Turn bread pan over to remove bread and place it on rack to cool (use a rubber spatula to release it if it sticks, so you don't scrape the nonstick pan). Bread should have a hollow sound when you tap on bottom and sides. Instant-read thermometer should register about 205 °F. Store in refrigerator for up to 1 week or freezer for up to 3 weeks. Can be cut into 16 slices, not including ends.