Your standard-shaped loaf, perfect for even slices of bread for toast or sandwiches. The envelope method of folding the dough is easy to master, even for beginning bakers.
1 batch Favorite Buttermilk Bread dough, either size
ruler
three 8″ x 4″ or 9″ by 5″ loaf pans, greased
Use one-third of the dough for either size batch.
Roll or pat the dough into a 7″ x 11″ (or 8″ by 12″) rectangle.
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| Keep a ruler with your kitchen utensils, it will come in handy! |
Fold in thirds like an envelope.
Pinch the ends and bottom seam to seal.
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| Pinch seam and ends firmly. |
Place seam side-down in well-greased loaf pan. Cover with a bread cloth or plastic wrap and let rise until dough curves nicely over the tops of the pans, about 35 minutes.
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| Two well-risen loaves are ready for the oven. |
Bake In a preheated 350 degree F oven 35 – 40 minutes. Remove from pans to wire racks to cool.
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| Favorite Buttermilk Bread makes luscious toast, here enjoyed with an egg fresh from the henhouse and a cup of tea. |