Quick Buttermilk Bread Recipes

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.

HOMEMADE BUTTERMILK BREAD

Steps:

• Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients, including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you've achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand about 10 minutes.) Proper kneading is critical to great textured homemade bread!
• Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has doubled in size.
• Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45 minutes.
• Preheat the oven to 350 degrees F. Bake dough for about 30-35 minutes- until top is golden brown. Let cool and slice.
• *You can substitute regular milk + lemon juice for buttermilk, but you won't quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you'll love it!

QUICK BUTTERMILK CINNAMON BREAD

Steps:

• Mix flour, baking soda and salt in a large bowl.
• In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
• Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
• Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
• Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.

QUICK BUTTERMILK CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

BUTTERMILK QUICK BREAD

Steps:

• Heat oven to 350*F. Spray loaf pan with non-stick cooking spray.
• Whisk together flour, sugar, baking powder, baking soda and salt in medium mixing bowl. In another bowl combine oil of choice, if using butter first melt it, buttermilk and eggs. Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. Gently stir and fold ingredients until all the flour has been incorporated and shaggy, wet batter is formed. Be careful not to over mix.
• Scrape batter into prepared pan spreading evenly into corners. Bake for 45-50 minutes. When finished the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool for 15 minutes before slicing.
• Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can be wrapped in plastic and then aluminum foil and frozen for up to three months.
• Variations: Blueberry Loaf - 1 cup fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon.
• Spicy Jalapeño Loaf - reduce sugar to 2 Tbsp, 1/3 cup diced jalapeño peppers, 1 cup shredded sharp cheddar, 2 tsp chili powder.
• Irish Soda Bread Loaf - reduce sugar to 1/4 cup, 1 Tbsp caraway seeds, 3/4 cup raisins or currents.
• Cherry Almond Loaf - 1 cup dried cherries, 1/2 cup toasted sliced chopped almonds, 1 tsp almond extract.
• Apple Cinnamon Loaf - 1 cup finely diced apples, 2 tsp cinnamon, 1/2 cup toasted chopped walnuts.
• Pesto Parmesan Loaf - reduce sugar to 1 Tbsp, 1/4 cup prepared pesto, 1/2 cup shredded Parmesan cheese.

FAVORITE BUTTERMILK BREAD

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.

QUICK BUTTERMILK BREAD

Steps:

• Dissolve yeast in warm water.
• Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well.
• Add remaining flour and mix well. Dough should be soft and slightly sticky.
• Turn dough out onto well floured surface and knead 5 minute.
• Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll.
• Press down ends of roll to seal, and tuck ends under roll.
• Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled.
• Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.