White Bread with Buttermilk

Mix flour with yeast, sugar and salt.

Heat the buttermilk to lukewarm with the butter.

Knead a dough from the ingredients and cook covered for half an hour.

Knead the dough again, form it into an oblong roll and place it in a baking pan. Let rise again until the dough has doubled in size.

Bake at 175 degrees convection for 60 min.

Notes: The first kneading pass is done by my food processor.

Variation 1: The bread becomes particularly loose if you knead in about one hundred grams of grated, cooked potatoes after the first “rising”. Keep kneading in a little flour until the bread is smooth. . see above.

Variation 2 to . . . After the first rise, you can mix all kinds of nuts, chopped or ground, almonds, pine nuts, etc., into this basic dough. Mix.

with an appropriate mass of sugar, it becomes a buttermilk cake.

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