Buttermilk and Lemon Bread

This is an easy and ideal white bread for breakfast or lunch. The buttermilk mixed with lemon in this recipe delivers an excellent textured and fresh zing.

Ingredients

½ cup water (110ml)

1 tbls butter (20g)

1½ cup buttermilk (375g)

½ lemon, zest and juice

630 g bakers white flour

2 tbls caster sugar (30g)

2 tsp salt (12g)

2 tsp instant dry yeast (4g)

Method

In small saucepan, heat water and butter over medium heat until butter is melted. Remove from heat and pour buttermilk, lemon juice and zest in and allow cooling until lukewarm. Place flour, sugar, salt and yeast in a large bowl and mix evenly. Add liquid mix to the dry mixture and mix until dough is formed. Place the dough on a lightly floured table. Knead until firm and smooth with your hands. Place the dough back into the bowl and cover with cling wrap. Allow dough to rest for 60 minutes at room temperature until doubled in size. Preheat oven to 190ºC. Knead the dough into an oblong shape and place in a greased bread tin. Cover and allow rising for approx. 45 minutes. Cut slashes into the top of the bread dough and place bread in the lower middle of the oven. Bake for approx. 45 minutes. Remove the bread from the tin and place on a wire rack. Brush some melted butter on top or milk on top of the bread which will produce a glossy bread. Allow cooling for at least 30 minutes before cutting.

Note: For other citric varieties try lime or orange instead of lemon.