BUTTERMILK BREAD
Make and share this Buttermilk Bread recipe from Food.com.
Provided by P48422
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1279.9, Fat 28.1, SaturatedFat 16.4, Cholesterol 70.9, Sodium 1589.5, Carbohydrate 217.6, Fiber 8.4, Sugar 25, Protein 36.6
BUTTERMILK WHITE BREAD
This a great white bread recipe for your bread machine. The use of dried buttermilk powder allows the use of the delayed timer feature of your bread machine. Wake up to fresh bread!
Provided by Anita L
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.
Nutrition Facts : Calories 34.2 calories, Carbohydrate 5.7 g, Cholesterol 1.5 mg, Fat 1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 312.8 mg, Sugar 5.4 g
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK BREAD RECIPE (SOFT WHITE BREAD)
Steps:
- Unplug your bread machine.
- Remove the bread pan from the bread machine.
- Pour the buttermilk into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
- Put the bread pan with ingredients back into unplugged bread machine.
- Plug in bread machine. Enter the "Dough" setting on your bread machine and then press the "Start" button.
- When the bread machine has finished making the bread dough, unplug the bread machine.
- Remove the bread pan (with the dough) from the bread machine.
- Now go to the instruction section below on "preparing the dough & baking the bread". FYI - Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the preparing the dough & baking the bread section below.
- Unplug your electric stand mixer.
- Remove the mixing bowl from the electric mixer.
- Insert a dough hook into the electric mixer.
- Pour the buttermilk into the mixing bowl and then add the other ingredients. Place the instant yeast in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
- Place the mixing bowl back into the electric stand mixer.
- Plug in the electric mixer and use a low speed (i.e. setting 2) to mix the dough. Mix & knead the dough for 7-10 minutes.
- Turn off the electric mixer and unplug machine.
- Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly "greased" with olive oil, melted butter, cooking spray, etc.
- Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
- Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles roughly in size. See tips below for more information.
- After the dough has risen, go to the instruction section below on "preparing the dough & baking the bread".
- Sprinkle a little bit of flour onto a large cutting board.
- Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
- Press down on the dough with your hands and create a "flattish" rectangle with the dough. The dough should be roughly 1 inch high.
- Roll up the dough into a tight "jelly roll". FYI - Please see the short instructional videos in the tips section on how to shape the dough if you haven't shaped bread dough before. It is easier to watch & learn from these short videos versus trying to explain the rolling technique step by step.
- Place the rolled up dough into the bread pan.
- Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn't much higher than the other).
- Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
- Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 45-60 minutes for the dough to rise into a loaf shape. When the dough has risen modestly (1/2 inch to 1 inch) over the top of the bread pan, it is time to place the bread pan in the oven. FYI - Do not wait for the dough to rise higher (or the bread top will be too large after baking). The dough will continue to rise naturally in the oven.
- During this "rising" period, preheat the oven to 350 F. This should be done at least 10-15 minutes before you expect to put the dough & bread pan into oven.
- Place the bread pan in the (preheated) oven to bake at 350 F for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
- Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
- After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts.
- Remove the bread from bread pan and place the bread on a wire cooling rack. Wear oven mitts.
- Optional - Brush melted butter on top of the bread with a pastry brush. This "basting" helps to create a more golden & tasty crust.
- Allow the bread to cool down on the wire cooling rack for 1-2 hours before cutting the bread.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread making problems.
Nutrition Facts : ServingSize 1 Slice, Calories 130 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 152 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
BUTTERMILK BREAD
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
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).
Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK ROLLS OR CLASSIC WHITE BREAD
Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h10m
Yield 18 dinner rolls, 18-22 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients except salt.
- Mix egg, and buttermilk and melted butter.
- Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
- Cover and let sit for 20 minutes to strengthen dough.
- Add salt.
- Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
- Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
- Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
- Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
- For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
- Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
- For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
- Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
- Preaheat oven to 400 F and drop temps once bread is placed in the oven.
- Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
- Brush rolls with egg-water mixture if desired.
- Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
- Remove bread from pans or parchment and cool on a rack.
Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1
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