Buttermilk French Bread
Cook time: 
Total time: 
Serves: 2 loaves
  • 4¾ cups all-purpose flour
  • 2 pkgs active dry yeast
  • ¼ cup SACO Cultured Buttermilk Blend
  • 2 Tbsp granulated sugar
  • 2½ tsp salt
  • 2 Tbsp solid vegetable shortening
  • 1¾ cups warm water (120°-130°F) Cornmeal
  1. In large mixing bowl combine 1¾ cups flour, yeast, Buttermilk Blend, sugar, salt and shortening.  Add warm water to flour mixture and beat on low speed for ½ minute, scraping bowl constantly.  Beat 3 more minutes on high speed.
  2. By hand, stir in enough remaining flour (2½ - 3 cups) to form a soft dough.
  3. Turn out onto lightly-floured board and knead 5 to 10 minutes, until smooth.
  4. Cover dough.
  5. Let rest 20 minutes.
  6. Divide dough into 2 parts.
  7. To shape loaf, roll out 1 part with floured rolling pin to rectangle, about 13 x 5 inches long and ½-inch thick.
  8. Starting from long side, roll up as for jelly roll pan.
  9. Pinch edges and turn seam side down.
  10. Taper ends of loaf by shaping with hands.
  11. Repeat with remaining part.
  12. Place loaves a few inches apart on greased 15 inch baking sheet that has been sprinkled with cornmeal.
  13. Let rise in warm place until almost doubled (about 45 minutes).
  14. Make 3 or 4 diagonal slashes, ¼-inch deep, on top of each loaf.
  15. Brush tops with warm water just before baking.  Bake in preheated 400°F oven for 25 to 30 minutes.
  16. Remove from baking sheet and cool on racks.
Nutrition Information
Calories: 82 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 1g Sodium: 187mg Fiber: 1g Protein: 2g Cholesterol: 1mg
Recipe by SacoFoods at http://www.sacofoods.com/buttermilk-french-bread/