|If you enjoy a fast made, soft, even grained, and with a chewy crust, white bread this is the loaf for you!|
This recipe was adapted from Betty Crocker's Cookbook of many years ago. It is so worn it has no cover and the first few and last few pages are missing from age and usage. It was called Quick Buttermilk Bread with the C.D.Q. noted in the beginning caption. I have changed it to make in my bread maker to save time today. I used the dough cycle which I believe is 1 hr. 50 minutes but you MUST watch it because it had risen to the top way before the cycle ended. This is by far the fastest loaf of yeast bread I have ever made. ( I probably would have called it P.D.Q. bread! )
Bread makes differ as this is my second one. This one preheats the ingredients which causes the cycle to hasten even more. So should you choose to make this you MUST KEEP AN EYE ON IT or you WILL HAVE A MESS. I caught it just as it rose to the lid or I might have had a big mess too.
This makes a big loaf of very soft white bread with a chewy crust.
Ingredients for C.D.Q. Bread:
2 pkg. active yeast ( I used 2 scant tablespoons of instant yeast)
3/4 C. warm water 105-115 degrees F.
1 1/4 C. buttermilk
4 1/2-5 C. flour
1/4 C. melted butter
2 T. sugar
2 t. baking powder
2 t. salt
Butter generously a 9" x 5" x 3" loaf pan. In the bottom of the bread maker pan pour the water, buttermilk, melted butter then add the sugar and salt. Next pour in the flour covering the liquid end to end. Take a clean tablespoon and draw it though the flour NOT getting down into the liquid, from end to end long ways, forming a trough. Sprinkle the baking powder and yeast into the trough end to end.
NOTE: If your bread maker does not preheat all of the liquids together should be between 105-115 degrees F. or if you make this in the traditional fashion it should be the same temperature.
Set your bread maker on the dough cycle and WATCH it as this is a very quick dough.
|I smear well with soft butter and cover with a flour sack towel to rise until doubled.|
Mine doubled in 25 minutes but it may take an hour. The loaf should rise to a height of 2" above the top side of the pan.
Preheat the oven to 425 Degrees F. The oven rack should be on the lowest position or the bread will brown too quickly. Bake 30-35 minutes. Remove from the pan, brush with butter and cool completely on a wire rack. Yield one large loaf.
Roast Beef Sandwich Bar:
I had thawed and roasted covered in a dutch oven a 5 pound rump roast at 400 degrees F. for 1 hour then reduced the heat to 325 degrees F. until well done on my meat thermometer. Next I let it sit covered until it is cold. Now it is very easy to slice into very thin slices into a covered flat Pyrex baking dish with the strained accumulated meat juices. Then refrigerate. About 30 minutes before serving tome I assemble a sandwich bar with all of the condiments we like and pop the meat into a moderate oven to warm. Serve on sandwich rolls with Au Jus. I buy the concentrate and make 2-3 cups for dipping. (I pass small tea cups and bowls for dipping sauce.)
Note: I use enough vegetables, lettuce, tomatoes, etc that this can also become the basis for a big green salad in case of preferences or vegetarian guests.
Roasted Potato Side:
In another dutch oven I sprinkle about 3 T. coarse salt and added 5 pounds of washed small to medium red shinned potatoes. Drizzle with olive oil then salt and pepper well. Cover and roast in the oven at 400 degrees F. Start this about 1 hour before serving. These can be served as is or with additional butter, sour cream, salt, and pepper. There were only 4 small potatoes left after dinner.
|And here sit the girls long after the "old folks" went to the living room!|