CDQ Bread (Can Do Quick) 2 pkg's active dry yeast 3/4 C warm water (105-115) 1 1/4 C buttermilk 4 1/2 to 5 C all purpose flour 1/4 C shortening 2 tblsp sugar 2 tsp baking powder 2 tsp salt soft butter Grease a dull aluminum (anodized), glass or darkened , metal loaf pan (these pans encourage browning) Dissolve yeast in warm water in large mixer bowl. Add buttermilk, 2 1/2 C flour, shortening, sugar, baking powder and salt. Blend 30 seconds with electric mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 2 to 2 1/2 C flour. (Dough should remain soft and slightly sticky.) Knead 5 minutes, or about 200 turns on a generously floured board. Roll dough into a 18 x 9 inch rectangle. Roll up from short side as for jelly roll. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in loaf pan. Brush lightly with butter. Let rise in a warm place (85 deg) until doubled. About 1 hour. (Dough in center comes about 2" above pan) Heat oven to 425. Oven rack should be in lowest position or bread will brown too quickly. Bake loaf 30 to 35 min. Remove from pan and brush with butter; cool on a wire rack. Makes 1 loaf Double for 2 loaves and will you use 2 1/2 cups of your 3 leftover cups of buttermilk. This recipe is from the Food Editors of The Farm Journal "Homemade Bread" book To make Sweet Dough---- Follow above recipe with the following changes: Reduce warm water from 3/4 to 1/2 cup Add 2 eggs Substitute 1/2 cup softened butter for shortening and don't brush tops with butter increase sugar to 1/2 cup Increase flour to 5 1/2 cups (enough to make dough soft & sticky) Follow directions above until ready to shape. Make into rolls, coffee bread. Let rise until doubled and bake in 375 deg oven. The beauty of this recipe is that the rising time is cut to one so doesn't take as long to bake bread.

I will make4 square cakes than...stack them...so I will have 2 eight in square cakes. These have to be transported 300+ miles on Thursday for dessert on Saturday. Iw ill make them tomorrow and wrap and freeze, transport frozen and ice...sometime...not sure just when there will be half an hour! Don't want to make cup cakes, too hard to pack, store and transport. I wanted to make 2 8 by 13 and stack, but this will be easier to handle. And Marigene, it's not volume I am worried about but area! I was getting very similar results, but being math challanged I was doubting myself. Thanks!And thanks Lakeguy....I may take a rain check on that Scotch until after this event is over...but I imagine there will be a bit on tap at the event!!

ci, I don't know if I've made this buttermilk pie or not. It is from east Texas; from Cooking Through Rose-Colored Glasses published by the Junior League of Tyler, Texas. It is a cookbook that I've cooked out of for years with very few disasters. Buttermilk Pie 1/2 cup buttermilk 1 2/3 cup sugar 1/2 stick butter, melted 3 eggs, beaten slightly 1 teaspoon vanilla 1/4 teaspoon cinnamon 1 unbaked 9-inch pie shell Blend buttermilk, sugar, and butter. Add eggs and mix well. Blend in vanilla and cinnamon thoroughly. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes or until golden brown.

I'm late to the party, but I wanted to add this bit of info. Several years ago, I saved a pie crust recipe from the King Arthur Flour website that was entitled, "Our Favorite Pie Crust." It was from their Autumn 2001 issue of "The Baking Sheet." Anyhow, the recipe included an optional tablespoon of buttermilk powder. The recipe notes said the buttermilk powder was for tenderness. The recipe has since been removed from the website, but I've still got my printed copy. It uses half butter and half shortening and also includes some baking powder and vinegar. FWIW, I made the pie crust once and noted that the dough was very easy to work with. KAF also has a current recipe for whole wheat pie dough that includes an optional tablespoon of buttermilk powder. This recipe is adapted from the KAF Whole Grain Baking cookbook. So I guess the idea of using buttermilk in pie crust may be unusual but not unheard of.