Amish Buttermilk Bread

This is one of my favorite breads to make when I have Buttermilk on hand. There is a very similar recipe in the Cooking From Quilt Country Cookbook. Which is shown in one of the pictures. The recipe I have was given to me quite some time ago by a friend.

The first picture shows the finished loaves cooling. The second picture shows the kneaded dough. The third picture shows the dough after it has risen.

AMISH BUTTERMILK BREAD

Makes 2 small loaves ( I always double the recipe)

Made with molasses and a bit of bacon fat, this bread is a delight at any meal. It has a deep golden crust.

1 tablespoon active dry yeast
1/4 cup warm water
2 tablespoons molasses
2 cups buttermilk
2 tablespoons bacon fat ( I have used butter and a dash of liquid smoke in place of the bacon fat)
1 teaspoons salt
5 1/2 - 6 1/2 cups all purpose flour
2 tablespoons butter

Dissolve the yeast in warm water with 1 tablespoon of the molasses. Set aside in a warm place to get bubbly, about 5 minutes
In a small saucepan, combine the buttermilk, bacon fat, remaining molasses and salt; heat until lukewarm.

Place 3 cups of the flour in a large mixing bowl; beat in the buttermilk mixture until smooth, then mix in the yeast mixture. Add most of the remaining flour, one cup at t time until the dough cleans the sides of the bowl.

Turn onto a lightly floured surface, flour and knead for 10 - 12 minutes ( you will probably use up the remaining flour while kneading the dough adding it to prevent the dough from sticking)

The finished dough should be smooth and elastic. Put the dough in a lightly oiled bowl, turn once and cover with a damp cloth. Let dough rise in a warm place until doubled in bulk, about 1 hour.

Oil two loaf pans.
punch down the dough.

Divide dough in half, form into 2 loaves and place in loaf pans. Smooth side up. Cover and let rise in a warm place until double in bulk, about 1 hour.

Preheat oven to 425 degrees F. Bake for 10 minutes, lower heat to 350 degrees F and bake for another 25-30 minutes. The finished loaf should sound hollow when tapped . Remove loaves from the pans immediately.

Rub a stick of butter across the loaves, it uses about 2 tablespoons of butter for this.

Let cool before slicing and eating