Buttermilk Wheaten Bread

Last night I decided to try a different kind of bread. I never have buttermilk in the house, but I do have the buttermilk powder, and I decided to change up a recipe in my Donna Rathmell German bread machine cookbook. This was the result.

BUTTERMILK WHEATEN BREAD

1-1/2 cups warm water
3 tsp or 6 tsp yeast (more for faster rising)
3 cups white flour
1 cup whole wheat flour (I used white whole wheat)
6 tbsp buttermilk powder
4 tsp gluten powder
1-1/2 tsp salt
1-1/2 tsp sugar
4 tbsp margarine (or butter), cut in small pieces

Pour the water in your bread machine container or mixing bowl; sprinkle the yeast over it, and add the remainder of the ingredients. Mix according to my directions to the right. This is a very soft bread dough, so you may well have to add more flour (i needed about 1/2 cup more). After kneading, let the dough rise for 15 minutes, then punch it down, divide in half and put into two well greased 8"x4" loaf pans. Let it rise until doubled in size, then bake at 375F for 20 to 25 minutes, or 350F in a convection oven for 16 to 20 minutes. Be sure to let it cool, wrapped in a clean towel, for 10 minutes before cutting, or it will fall apart.
This bread has a nice, tangy taste. It made good turkey sandwiches today, too! (And it's virtually cholesterol free, if that matters to you.)