This recipe makes a very nice, plain white bread, similar to the types of white bread you used to be able to buy in the past at your local neighborhood bakery. The loaf has a nice buttery flavor, thanks in part to the generous dribble of real dairy butter that is placed over the bread batter at the last minute.
1 packet active dry yeast
1/4 c lukewarm water
2 1/2 c lukewarm buttermilk (or use 1T vinegar to 1c-minus-1T-milk...)
3 T sugar
1 1/2 tsp salt
6 T unsalted butter at room temp
3 1/2 c Better Batter Gluten Free Flour
Instructions
Preheat the oven to 375 degrees. Grease a 9x5x3 inch loaf pan.
In a small bowl sprinkle the yeast over the water and let sit till bubbly, about 5 minutes.
In the bowl of your mixer, combine the buttermilk, sugar, salt, and 3 T of the butter.
Stir in the yeast. Add the flour and beat on high for 3 minutes.
Place in a greased 9x5 inch loaf pan.
Smooth the top with a spatula or hands dipped in water.
Let rise till almost doubled in bulk.
Meanwhile, melt the remaining 3 T butter.
With a sharp, wet knife cut a 1/2 inch deep slit in the batter. Pour the butter into this and over top of the dough.
Bake for 35-45 minutes (it should be deep golden brown).
Remove to a wire rack and cool completely before slicing.
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