So I bought some buttermilk to make a soda bread, then decided to make a buttermilk bread loaf to use up some of what remained. I used a recipe from Beard on Bread and it was the softest, gooiest dough I’ve worked with in a while. So I understimated the possibility it would overflow the pan while rising.While rising too much can ruin the bread, that didn’t happen here. It came out with a golden crust—And very, very tasty. It bonded tightly to the loaf pan but after I extracted the bread, the new dishwasher got almost all of the dough off. Next time, though, either a bigger pan or a little more flour to firm it up.


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