Buttermilk Herb Bread

2 envelopes active dry yeast
1/2 cup warm water
1 1/2 cups warm buttermilk
1 egg
2 tablespoons vegetable oil
1/2 cup parmesan cheese
1/2 cup rosemary leaves/flakes
2 tbsp red pepper flakes
5 tbsp sun-dried tomatoes
3 cups all-purpose flour
2 cups whole-wheat flour
1 teaspoon salt

In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy. Stir the buttermilk, parmesan cheese, egg, oil, rosemary, red pepper, tomatoes and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl.

Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size. Now divide the dough into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan or a deep dish pan. Let it rise until a finger leaves a mark when lightly pressed into the dough. This is the part which is inducing softness to the bread, so don't try to rush it

Preheat the oven to 350 degrees. Bake loaves for about 20-25 minutes, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom. The dough will easily leave the sides of the pan and have formed a hard crust on the top and bottom of the loaf.

Judy/Buffalo

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers

http://www.nancyskitchen.com