Tag: bread

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Buttermilk Cheddar Bread with Rosemary

Dissolve one package quick-acting yeast and a tablespoon of sugar in a half cup each of warm buttermilk and water. When the yeast begins to work, add a quarter cup of vegetable oil, and blend in a mix of three cups flour (this loaf was made with Martha White), half a cup of grated sharp cheddar, and a quarter cup of fresh rosemary leaves. Knead until smooth, let rise for three hours, punch down, and place in an oiled baking pan to rise until doubled. Bake in a moderate (350) oven until crisp and golden. Brush loaf with butter.

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Buttermilk Gingerbread

For a deeply-scented, well-textured loaf, cream a stick of softened unsalted butter with a half cup of light brown sugar. Beat until fluffy. Mix well with two beaten eggs and a half cup of sorghum molasses. Sift one and a half cups of flour with a half teaspoon of baking soda, a heaping tablespoon of ground ginger, and a teaspoon of each of cinnamon and ground cloves. Blend into butter with a teaspoon vanilla extract and a half cup buttermilk. Mix wery well and pour into a buttered loaf pan. Bake at 350 for about an hour, until the loaf pulls from the edges. This is so very good with cider.