Buttermilk Granola Bread Recipes

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BUTTERMILK GRANOLA BREAD



Buttermilk Granola Bread image

Buttermilk, honey and granola create a memorable loaf of homemade bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 16

Number Of Ingredients 8

3 to 3 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons salt
1 package regular active or fast-acting dry yeast
1/2 cup water
1/2 cup buttermilk
2 tablespoons honey
2 tablespoons butter or margarine
2/3 cup Cascadian Farm® organic oats & honey granola or cinnamon raisin granola

Steps:

  • In large bowl, mix 1 cup of the flour, the salt and yeast. In 1-quart saucepan, heat water, buttermilk, honey and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in granola. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease large cookie sheet with shortening or cooking spray. Shape dough into round loaf, about 5 inches in diameter and 3 inches high. Place on cookie sheet. Cover; let rise in warm place 45 to 60 minutes or until about 7 1/2 inches in diameter.
  • Heat oven to 400°F. Make 2 long cuts in top of dough to resemble one large "+" sign with sharp knife. Brush or spray top of dough with water. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 3 g, TransFat 0 g

BUTTERMILK CHOCOLATE BREAD



Buttermilk Chocolate Bread image

I serve this rich cake-like bread and its creamy chocolate honey butter often at Christmastime. It makes a great brunch item, but it also goes well on a dinner buffet. This recipe won me a "Best in Category" award in a local cooking contest. -Patrice Bruwer-Miller, Wyoming, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 1 loaf (16 slices, 1/2 cup butter).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup chopped pecans
CHOCOLATE HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
2 tablespoons chocolate syrup

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk just until moistened. Fold in pecans., Pour into a greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat butter until fluffy. Beat in the honey and chocolate syrup. Serve with bread.

Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 267mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

GRANOLA BREAD--BREAD MACHINE



Granola Bread--Bread Machine image

Granola is a mixture of various grains but is usually made of oats, and it can include nuts and dried fruit, Use your favorite when making this bread. Very good toasted.

Provided by Barb G.

Categories     Yeast Breads

Time 3h10m

Yield 1 Loaf bread

Number Of Ingredients 8

1 1/4 cups water
2 tablespoons butter
2 tablespoons packed brown sugar
3 cups bread flour
3/4 cup granola cereal (any flavor)
2 tablespoons dry milk
1 teaspoon salt
1 1/2 teaspoons bread machine yeast or 1 1/2 teaspoons active dry yeast

Steps:

  • This recipe makes a 1 1/2 pound loaf.
  • Put ingredients into bread machine as listed, or as recommened by manufacturer.
  • Select basic/white cycle, use Medium or light crust color.
  • Remove baked bread from and cool on rack.

BUTTERMILK BREAD II



Buttermilk Bread II image

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

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

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

FAVORITE BUTTERMILK BREAD



Favorite Buttermilk Bread image

"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

6 teaspoons active dry yeast
3/4 cup warm water (110° to 115°)
3 cups warm buttermilk (110° to 115°)
3/4 cup butter, melted and cooled
1/4 cup honey
3 teaspoons salt
1/2 teaspoon baking soda
3/4 cup toasted wheat germ
9 to 10 cups all-purpose flour

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 GRANOLA BREAD



Buttermilk Granola Bread image

Number Of Ingredients 8

1/2 cup water
1/2 cup buttermilk
2 tablespoons honey
2 tablespoons margarine or butter, softened
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast
2/3 cup granola cereal

Steps:

  • Measure carefully, placing all ingredients except granola in bread machine pan in the order recommended by the manufacturer. Add granola at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Shape dough into round loaf, about 5 inches in diameter and 3 inches high. Place on cookie sheet. Cover and let rise in warm place 45 to 60 minutes or until about 7 1/2 inches in diameter.Heat oven to 400°. Make 2 long perpendicular cuts in top of loaf to resemble a large plus sign (+), using sharp knife. Brush or spray top of loaf with water. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 31g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the granola 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.Do-ahead NoteCover the round loaf on the cookie sheet with plastic wrap. Refrigerate it from 4 hours up to 48 hours. Before baking, remove plastic wrap, cover with kitchen towel and let rise in a swarm place about 2 hours or until it is about 7 ½ inches in diameter. Then cut the top and bake the loaf as the recipe tells you.ShapingMake 2 long perpendicular cuts to resemble a large plus sign on top of the loaf.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BUTTERMILK BREAD



Buttermilk Bread image

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

1/4 cup water
1 tablespoon active dry yeast (not instant!)
2 cups buttermilk
4 tablespoons unsalted butter
4 -5 cups bread flour (can substitute all-purpose flour)
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 tablespoons sugar

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

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.

Provided by Stacy

Categories     Cornbread

Time 45m

Yield 8

Number Of Ingredients 10

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
  • While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
  • Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
  • When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
  • Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg

HOMEMADE BUTTERMILK



Homemade buttermilk image

Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings

Provided by Good Food team

Time 5m

Yield Makes 250ml

Number Of Ingredients 2

250ml whole or semi-skimmed milk
1 tbsp lemon juice or vinegar

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.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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