Buttermilk Loaf

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 1/4 cups buttermilk, room temperature
• 1 packet yeast (about 1 tablespoon)
• 3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
• 1 1/4 cups cornstarch
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1/4 cup oil (i use canola and/or safflower oil)
• shortening, for generously greasing the baking pan (i use spectrum non-hydrogenated)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 optimally, have the buttermilk between 80 degrees f and no warmer than 105 degrees f.
• 3 this is important for the yeast to activate.
• 4 too low a temperature and it won't activate.
• 5 too high and it will kill the yeast.
• 6 in the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
• 7 in a medium bowl, combine all the dry ingredients.
• 8 to the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
• 9 mix well; dough will look wet, thick, and pasty.
• 10 place dough into your well-greased 9- x 4-inch loaf pan.
• 11 wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
• 12 i use the back of a wet spoon for the indent.
• 13 bake for 25-28 minutes.
• 14 loaf will just begin to brown.
• 15 test for doneness with a long toothpick, much as you would for a cake.
• 16 cool briefly before removing from pan.
• 17 finish cooling on a cooling rack.
• 18 refrigerate or freeze extra servings.