Buttermilk White Bread

BUTTERMILK WHITE BREAD



Buttermilk White Bread image

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!

Recipe From allrecipes.com

Provided by Anita L

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients: 7

1 ⅛ cups water
3 tablespoons honey
1 tablespoon margarine
1 ½ teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk
Calories34.2 calories
Carbohydrate5.7 g
Cholesterol1.5 mg
Fat1 g
Fiber0.2 g
Protein1 g
SaturatedFat0.2 g
Sodium312.8 mg
Sugar5.4 g

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.


BUTTERMILK BREAD II



Buttermilk Bread II image

This bread is delicious plain or toasted. I make it at least once a week.

Recipe From allrecipes.com

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
Calories49.3 calories
Carbohydrate3.1 g
Cholesterol0.6 mg
Fat3.9 g
Fiber0.1 g
Protein0.8 g
SaturatedFat0.7 g
Sodium280.3 mg
Sugar2.9 g

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.


JAMES BEARD'S BUTTERMILK WHITE BREAD



JAMES BEARD'S BUTTERMILK WHITE BREAD image

Recipe From epicurious.com

Yield 1 loaf

Number Of Ingredients: 8

Note: The dean of American cooking shared this favorite recipe with Taste in a story on Nov. 7, 1979, when Beard visited the Twin Cities to open the area's first Williams-Sonoma outpost, in the Harold store in downtown Minneapolis. "It's a mysterious business, this making of bread," he told Taste. "Once you are hooked by the miracle of yeast, you'll be a breadmaker for life."
• 2 pkg. active dry yeast
• 1 tbsp. granulated sugar
• 1/2c. warm water
• 4 c. unbleached hard-wheat flour, plus extra for kneading
• 1 tbsp. salt
• 3 tbsp. melted butter, plus extra for bowl and pan
• 1 to 11/2c. buttermilk

Steps:

  • In a small bowl, combine yeast, sugar and water and allow to proof. In a large bowl, combine flour, salt, melted butter and buttermilk. Using a wooden spoon, work mixture into a smooth dough, then add yeast mixture. Beat well for 2 minutes, remove to a well-floured board and knead for about 10 minutes, until dough is supple, smooth and satiny. (Dough can also be prepared in an electric mixer equipped with a dough hook. Combine all ingredients, knead with dough hook for 5 to 6 minutes and then remove dough to a floured board and knead by hand for about 2 minutes.) Place dough in a large buttered bowl and turn to coat dough with butter. Cover and set in a warm, draft-free place until dough rises to more than double in bulk. Punch down dough, remove to a floured board and knead for 2 minutes. Form into a loaf about 9 inches by 5 inches by patting dough flat and into a rather rough rectangle, fold in ends and then fold in sides. Pinch seams together well. Place dough in a buttered 9- by 5- by 3-inch bread pan, cover and place in a warm, draft-free place until dough rises to more than double in bulk. Preheat oven to 375 degrees. Bake dough for about 40 minutes. Remove from pan and bake for another 5 to 8 minutes on loaf's side to create a crisp brown crust. Remove from oven to a wire rack and cool before cutting. Nutrition information per 1/16 serving: Calories155


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."

Recipe From tasteofhome.com

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
Calories 183 calories
Fat4g fat (3g saturated fat)
Cholesterol11mg cholesterol
Sodium275mg sodium
Carbohydrate31g carbohydrate
Fiber1g fiber)
Protein5g protein.

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.




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