Buttermilk Bread Recipe is a little bit sweet with a touch of tanginess from the buttermilk. Buttermilk is often used in baking to give bread a softer crumb and gives this easy-to-make bead a very rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. It makes great toast and is perfect for sandwiches.This bread also makes a fantastic grilled cheese sandwich – Give it a try.
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.
- 1 cup buttermilk*
- 1 tablespoon olive oil
- 3 tablespoons honey
- 1 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 3 cups bread flour or unbleached all-purpose flour
- 3 teaspoons instant active dry yeast
Prepare the bread according to your choice of techniques below.
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray. Cover with plastic wrap and place in a warm spot to rise for approximately 30 to 60 minutes or until doubled (time can vary depending on room temperature).
Oven Bread Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Bread Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
Preheat oven to 350 degrees F. Bake for approximately 35 to 40 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.
Makes 1 1/2-pound loaf.
* Learn how to make a Buttermilk Substitution.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Savory Yeast Bread