Old Fashioned Buttermilk Bread

Old Fashioned Buttermilk Bread
(For a 12" Deep Camp Oven & 4” x 8” Bread Pan)

Ingredients:
1 cup buttermilk
½ cup butter, softened
¼ cup water
¼ cup honey
1 tsp. salt
½ tsp. baking soda
2 packages active dry yeast (¼ oz. ea.)
4 cups bread flour (leave 4th cup in reserve)

Directions:
1. Place the buttermilk in a small saucepan using low heat to lukewarm, until curd begins to separate from whey. Remove from heat and add the butter, to melt. Stir in the honey, to blend. Add the water and stir to blend. Heat to 100°F, if needed.
2. Place 3 cups of flour, salt, baking soda and yeast in large mixing bowl. Whisk until dry ingredients are blended evenly. Transfer buttermilk mixture to a separate large bowl. Add 3 cups of the flour mixture to wet mixture, one cup at a time, mix well. Begin adding remaining flour, while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, turning once. Allow to rise until doubled in size. (30 minutes or longer)
4. Turn dough out onto a flat surface, punch down the dough, fold into a loaf and place into well-greased 4” X 8” bread pan. Allow to rise until loaf is at least 1” above the top of the bread pan. (30 minutes or longer)
5. Place bread pan into a preheated 375° F 12” deep camp oven for 30 minutes. (15 briquettes under the oven, 24 briquettes on the lid – 39 total briquettes) Bread is done when nicely brown and hollow sounding when thumped. Carefully remove loaf from bread pan and place on a cooling rack. Allow bread to cool & Enjoy!!!

Cast Iron,Camping,Recipe,Food,How To,Camp Oven,Dutch Oven,Skillet,Outdoor Cast Iron Cooking,outdoorcastironcook,Fogcrawler,Teardrop Nanny,