Crustybuttermilkbread Recipes

FAVORITE BUTTERMILK BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

BUTTERMILK BREAD FOR THE BREAD MACHINE

Steps:

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

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.

CRUSTY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

CRUSTY BUTTERMILK BREAD

Steps:

• Proof yeast in the warm water.
• Place margarine and buttermilk in a small saucepan and heat until margarine is melted, or microwave until melted. Cool to luke warm.
• Place sugar, salt, baking soda, buttermilk mixture and yeast in large mixing bowl.
• Add flour a little at a time, mixing until not sticky.
• Turn onto a lightly floured surface sprinkle some flour on top of the dough; knead for several minutes, the more you knead, the more it will rise!
• Place in a greased bowl, and turn once. Cover with a cloth and allow to rise in a warm place until double in size, around an hour to and hour and a half.
• Punch down the dough and place in a loaf pan that has been sprayed with cooking spray and floured. Spray the top with cooking spray, and allow to rise 40 minutes.
• Bake in a pre-heated 375°F oven for 10 minutes, then turn around and do it for 10 more. Turn down heat to 350°F and bake for about 7-12 minutes more. The loaf is done when evenly browned and hollow sounding when thumped.

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!

EASY RUSTIC CRUSTY BREAD

Steps:

• In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down.
• Slashing: you can dust the top of the dough lightly with flour and slash now (before rising) or wait until after the loaf has risen. I've found waiting and slashing the dough after rising can sometimes cause the loaf to collapse, so after making this bread for years, my preferred method is to dust the top of the loaf lightly with flour at this step, before rising, and slash the top with a baker's lame or sharp knife 3-4 times.
• Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.
• Place a broiler pan on the bottom rack of the oven (if you don't have a broiler pan - no worries! Tossing 5-6 ice cubes in the bottom of the oven when you put in the bread works really well, too). Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.
• After the dough has rested and is ready to bake, if you haven't already (see step #3), dust the dough lightly with flour, slash the top with serrated or very sharp knife three times.
• Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan (or toss 5-6 ice cubes in the bottom of the oven) and shut the oven quickly but gently to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.

BASIC BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
• Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
• Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.