Buttermilkmastermixforbreadmachine Recipes

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.

HOMEMADE BUTTERMILK

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

HOMEMADE BUTTER AND BUTTERMILK

Steps:

• Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
• Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
• Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
• Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

BREAD MACHINE BUTTERMILK BREAD

Steps:

• All ingredients should be at room temperature before starting.
• Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing.
• I made mine with the Dough Cycle.
• Split in 2 and shape into 2 loaves.
• Place in 2-8'' loaf pans.
• Set to rise in a warm place for 45 minutes.
• Slash the top.
• Bake in a 350 oven for 30- 35 minutes or until fully baked,.

BUTTERMILK WHITE BREAD

Steps:

• Measure ingredients into baking pan in order listed. Select fresh milk bread setting. Push start button. The complete light will flash when the bread is done

HOMEMADE BUTTERMILK

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

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 MASTER MIX FOR BREAD MACHINE

Steps:

• Mix together the flour, sugar, powdered buttermilk and salt in a large bowl, making sure to mix well.
• Measure out 3 1/2 cups of the mixture into quart-size zipper bags. If you have a few Tbs of mix left over after measuring out the 6 bags, just divide it between the bags.
• Put the bags of mix in a 2 gallon freezer bag, or into two 1 gallon freezer bags. Seal, label and freeze. Or, put the entire mix in an air-tight rigid container, and store the whole thing in the freezer.
• Remove a the bag of mixture from freezer.
• Allow it to come to room temperature.
• Place the following ingredients in your bread machine in the order recommended by the manufacturer: 1 Cup warm water, 1 egg, 2 Tbs butter or cooking oil, bread mix, 1 1/2 tsp active dry yeast.
• Set your bread machine to the appropriate setting and press start. Makes a 1-1/2 pound loaf.

CHICKEN BREASTS WITH BUTTERMILK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
• Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
• Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
• Meanwhile, mix remaining buttermilk with condensed soup.
• Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.