Buttermilk Bread I Recipes

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

BUTTERMILK BREAD

Steps:

• Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
• Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
• The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
• It will be fine.
• Mix the salt, baking soda and sugar into 1 cup of the flour.
• Pour over the yeast, and mix until thoroughly combined.
• Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
• Keep adding flour until the dough comes together and is no longer sticky.
• Then let the dough knead in the machine 5-10 minutes.
• Take out of the bowl and finish kneading by hand until the dough is smooth.
• Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
• Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
• Set aside for the second rising.
• Heat the oven to 350 degrees F.
• Bake the loaves until done, about 30-45 minutes.

HOMEMADE BUTTERMILK BREAD

Steps:

• Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
• Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
• Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
• Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.
• *You can substitute regular milk + lemon juice for buttermilk, but you won't quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you'll love it!

BUTTERMILK BREAD FOR THE BREAD MACHINE

Steps:

• Place ingredients in bread machine,as listed above.
• Select basic bread machine cycle and start machine.

BUTTERMILK BREAD II

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
• Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

EASY BUTTERMILK BREAD

Steps:

• Butter a 9-by-5-by-3-inch loaf pan, using about 1 tablespoon of the butter.
• In a large mixing bowl (or in the bowl of a stand mixer, if you have one), combine 1 ½ cups (180 grams) of the flour with the sugar, salt, and yeast.
• In a small saucepan, heat the buttermilk and 2 tablespoons of the butter over medium heat until the butter is melted and the mixture reaches about 130 degrees Fahrenheit on an instant-read thermometer (Don't worry if you don't have an instant-read thermometer. The mixture should be warm, but not hot to the touch).
• Remove from the heat.
• Using the stand mixer fitted with the flat beater or a hand-held electric mixer, add the warm buttermilk mixture to the flour mixture and combine well.
• Add the egg and beat 1 minute more.
• Add the remaining 1 3/4 cups (210 grams) flour and continue mixing for 5 minutes. If you are using a hand-held mixer, you'll need to scrape the dough off the beaters several times.
• After a few minutes, scrape it onto a board, wet your hands and, without drying them, knead the dough another minute or two. To be honest, the dough will be quite sticky and floppy at this point, so it's more flopping it on top of itself a few times than it is actually kneading. You may need to re-wet your hands to keep the dough from sticking too much.
• Transfer the dough into the prepared loaf pan and spread it out to the corners.
• Cover loosely with a clean dishtowel and place the pan in a warm place (like a sunny windowsill, provided the day is not too hot, or in the oven with the light turned on if your house is chilly) and let rise about 1 hour, until the dough rises above the top edge of the pan.
• While the dough is rising, preheat the oven to 375ºF.
• When dough has risen sufficiently, make a shallow cut lengthwise down the center of the loaf (this keeps it from pulling away from the sides of the pan as it bakes).
• Melt the remaining tablespoon of butter and brush it over the loaf.
• Bake in the center of the preheated oven for about 35 minutes, until the top is firm and lightly browned.
• Place the pan on a wire rack and let cool 10 minutes.
• Remove bread from pan and cool completely on the rack before slicing.

BUTTERMILK BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BUTTERMILK BREAD MACHINE BREAD RECIPE

Steps:

• Combine all ingredients into bread machine pan in the order listed above.
• Select the DOUGH cycle and press START.
• Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
• When the DOUGH cycle has finished, check the dough to be sure it has risen to double the original size. If so, remove the dough to a lightly-floured surface for shaping. If your kitchen is cold and the dough has not doubled in size, leave it in the pan until it does. Then remove it for shaping. If your kitchen is warm, check the size of the dough before the DOUGH cycle completes. The dough may need to be removed and shaped early to avoid overproofing.
• Shape dough with your hands or a rolling pin into a rectangle roughly 14 x 10 inches. If dough is too elastic to shape, cover with a tea towel and let it rest for 10 minutes before trying again.
• Be sure there are no large visible bubbles, especially on the sides of the rectangle. Press them out or pinch them with your fingers to avoid tunnels in your bread. Also, brush off any excess flour as you go.
• Starting from the short side nearest you, roll the dough into a cylinder. Try not to stretch the dough, but neither should it be too loose. Pinch the seam shut and pull up the ends toward the seam and pinch them closed.
• Turn the cylinder of dough over so you can see the smooth top. Drop it into a lightly greased 8½ x 4½-inch loaf pan or a 9 x 4 x 4-inch Pullman pan. Gently smoosh the dough with your palms to make it level throughout the pan.
• Cover with a cheap shower cap or a tea towel. Let rise until peaking over the edge of the pan.
• About 15 minutes before you think your bread will be ready to bake, preheat your oven to 350˚F.
• Brush the top of the loaf with melted butter. Make one slash down the middle with a sharp knife or a razor blade. Pop into the oven for 30-40 minutes or until the internal temperature is 200˚F.
• Let cool for 5 minutes. Remove loaf from the pan and cool on a wire rack. To avoid squashing the loaf, let it cool at least 30 minutes before cutting.

BUTTERMILK BREAD I

Steps:

• Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
• Bake on White Bread setting. Cool on wire racks before slicing.