I had 1 cup of leftover buttermilk from yesterday... I've been meaning to play around with making buttermilk breads. This is a basic recipe for buttermilk artisan bread, with a slight twist: dillweed (got the idea from a sidenote in '200 Fast and Easy Artisan Breads'):
- 3 cups bread flour
- 1 cup buttermilk (cold)
- 1/2 cup hot water
- 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 Tbsp dry dillweeds
Mixed it up, and let it grow overnight for 10 hours. Folded it over 3 times, let it proof for 40 minutes in an upturned bowl, dusted with flour, and made a few incisions. Baked for 30 minutes at 450F, throwing in splashes of water for the first 10 minutes.
Wow. I'm amazed at how delicious and savoury this bread is. Thin crust, airy and bubbly crumb. It goes really well with soup. A keeper.