Buttermilk Bread

I had the BEST mother's day weekend. Got a pedi with my mom, grandma, aunts and cousins; had a great lunch, kid-free; got spoiled by my sweet husband; AND had warm sunshine ALL weekend!! Somewhat rare here in Oregon in May!
I also baked this awesome bread, which we used for some super-yummy grilled cheese sandwiches. With grainy mustard and lots of butter. Mmmmm.

It's actually really easy to make, just takes some time because no-knead breads need two rises-- first a long one, then a shorter. This recipe requires about 13-21 hours of rise time. So plan ahead and start it the day before you need it. Also, be sure to use rapid-rising, instant or bread-machine yeast. Regular active dry won't work.

Buttermilk Bread

4 1/2 cups unbleached white bread flour, or all-purpose white flour, plus more as necessary, divided
2 Tbs sugar
1 3/4 tsp salt
3/4 tsp rapid-rising, instant, or bread machine yeast
1/3 cup powdered buttermilk
2 Tbs melted unsalted butter
3/4 tsp course sea salt, for sprinkling

1. Mix 2 cups water with 1 cup ice cubes in bowl. Combine 4 cups flour, sugar, salt and yeast in separate bowl. Vigorously stir 1 3/4 cups plus 2 Tbs. ice water into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen slightly, if necessary.) Brush dough top with vegetable oil. Cover bowl with plastic wrap, and let rise at room temperature 12 to 18 hours (first rise).
Oh, I love how it rises.

2. Vigorously stir powdered buttermilk and melted butter into dough, scraping down bowl sides. Stir in remaining 1/2 cup flour, plus more as necessary to yield stiff but still stirrable dough. Lift and fold dough toward center with spatula. Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.
3. Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise). For extended rise, refrigerate up to 24 hours, then set out at room temp for second rise.

4. Place oven rack in lower third of oven, and preheat oven to 450. Brush 4-qt dutch oven with oil, set on oven rack, and heat until sizzling hot. Transfer dough to dutch oven. Brush top of dough with water, then sprinkle with sea salt. Slash large X in top of dough with knife or kitchen shears; cover pot, and shake to center dough.

I used my pretty pink sea salt from Hawaii.

5. Lower oven temp to 425. Bake bread 50-55 minutes. If loaf is browned, leave lid on; if not, remove lid. Bake 10-15 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5-10 minutes more. Cool 15 minutes in pan, then remove and cool on wire rack.