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
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.
|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.
|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.
|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.
|Favorite Buttermilk Bread makes luscious toast, here enjoyed with an egg fresh from the henhouse and a cup of tea.|