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Tucker House Breakfast Bread

breakfast bread

For as much as we love creating delicious breakfast entrées for our guests, we have to admit that sometimes a thick slice of fresh-from-the-oven bread smeared with apple butter or toasted and topped with chunky peanut butter is exactly what hits the spot. Bake up a loaf of our multigrain bread in your kitchen and let us know how you best enjoy it!

Ingredients

3 3/4 cup flour (To make a tasty loaf incorporating whole grains, we swap out 1 to 1 1/2 cup of AP flour for a whole grain flour such oat bran, flax meal, and/or whole wheat)
2 teaspoons salt
1 1/3 cup warm buttermilk
2 tablespoons melted butter
3 tablespoons honey
2 1/4 teaspoons instant yeast

Method

In the bowl of a stand mixer, add the liquid ingredients, the yeast, and then the flour and the salt. Mix on low until the dough comes together and then increase speed and knead with the dough hook until smooth and satiny. Add additional flour by the tablespoon if dough remains sticky.

Form into a round ball and place in a large lightly oiled bowl, turning the dough to coat the surface. Cover with plastic wrap and place in a warm area until doubled, about 60 minutes.

Turn out onto the counter and gently deflate, pressing down to create a 1-inch thick rectangle. Roll the dough firmly into a loaf, pinching the seams firmly closed. Place in a greased 9×5 inch loaf pan. Cover with plastic wrap and let rise in a warm place for 30 minutes while you heat the oven.

Place a pan on the bottom rack and heat over to 350 degrees. When ready to bake, pour 2 cups of boiling water into the lower pan and place your bread onto the middle rack. Bake 40-50 minutes, until internal temperature reaches 195 degrees. Remove bread from pan and cool on a wire rack.

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