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
EASY BUTTERMILK BREAD
Adapted from Fast Breads by Elinor Klivans, via Leite's Culinaria. Be sure to use bread flour (I like King Arthur Unbleached Bread Flour, which is widely available in supermarkets).
Provided by Robin
Categories Bread
Time 1h55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 231 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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, BUTTERMILK (EGG-LESS) CHALLAH
This recipe originally started out as a search for egg challah and somehow ended up with this recipe that I concocted myself after trying so many different recipes. I am not exactly sure where to say this came from because its a combination of a whole bunch of different recipes that I have already tried... ATTENTION::: DO NOT USE QUICK OR RAPID RISE YEAST... I tried 3 different times and it failed everytime for whatever reason... if you are a more experienced bread maker and want to use it be my guest... I just dont recommend it... This makes approx two (3 strand) braided challah loaves...
Provided by jnf221
Categories Yeast Breads
Time 3h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- (Start with 6 cups of flour and add more as you need it).
- Mix the flour and salt in a large bowl.
- Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes.
- Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky).
- (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough).
- Knead by machine or hand for approximately 10 minutes.
- Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
- Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage).
- Shape each piece into a ball and place in a round dish or spring-form pan close together.
- When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour.
- Meanwhile, preheat the oven to 425.
- Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like.
- Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done).
- Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).
Nutrition Facts : Calories 172.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 43.2, Sodium 212.2, Carbohydrate 32.4, Fiber 1.2, Sugar 3.6, Protein 6.1
TANGY BUTTERMILK CHEESE BREAD
A nice change from a traditional loaf of white bread.
Provided by Alicia
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 1.9 g, Cholesterol 10 mg, Fat 3.1 g, Fiber 0.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 368.6 mg, Sugar 1.7 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.
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