Big Ole Bills Buttermilk Bread 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.

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.

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, NO-KNEAD BUTTERMILK BREAD ROLLS

Steps:

• In a large bowl, whisk together the flour salt, sugar, and instant yeast.
• In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
• Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
• Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
• Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
• Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
• Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.

OLD-FASHIONED 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.
• After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
• 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.
• Tip:.
• For an instant proofer, heat 1 cup water in microwave for 1 minute.
• Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.

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).

TANGY BUTTERMILK CHEESE BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.