Soft White Buttermilk Bread Recipes

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SOFT WHITE BREAD



Soft White Bread image

This pillowy white bread recipe will be your new favorite! Straightforward & easy to make, and it bakes up so soft & fluffy! A perfect sandwich bread.

Provided by Allie {Baking A Moment}

Categories     Appetizer     Side Dish     Snack

Time 2h

Number Of Ingredients 6

1 1/2 cups warm water
3 tablespoons granulated sugar
1/4 ounce active dry yeast* ((1 packet))
3 tablespoons unsalted butter, (softened)
3 3/4 cup all-purpose flour ((you may need as much as 4 1/2 cups))
3/4 teaspoon salt

Steps:

  • Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
  • Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
  • Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  • Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
  • Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Lightly mist a 5 cup loaf pan with non-stick spray.
  • Punch down the dough and shape it into a loaf.
  • Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Preheat the oven to 350 degrees F.
  • Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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!

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

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.

Nutrition Facts : Calories 34.2 calories, Carbohydrate 5.7 g, Cholesterol 1.5 mg, Fat 1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 312.8 mg, Sugar 5.4 g

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 BREAD RECIPE (SOFT WHITE BREAD)



Buttermilk Bread Recipe (Soft White Bread) image

This buttermilk bread recipe is easy to make and creates a delicious & soft white bread. Visit Bread Dad (BreadDad.com) for more easy bread recipes.

Provided by Bread Dad

Categories     Breakfast     Dinner     Lunch     Sandwich     Side Dish

Time 3h25m

Number Of Ingredients 6

1 1/3 Cups Buttermilk ((warm) - 307 milliliters)
4 Tablespoons Unsalted Butter ((softened) - 57 grams)
3 1/2 Cups Bread Flour (- 420 grams)
1 1/2 Tablespoons White Granulated Sugar (- 19 grams)
1 1/4 Teaspoons Salt (- 7.5 milliliters)
1 1/4 Teaspoons Instant Yeast (- 7.5 milliliters)

Steps:

  • Unplug your bread machine.
  • Remove the bread pan from the bread machine.
  • Pour the buttermilk into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
  • Put the bread pan with ingredients back into unplugged bread machine.
  • Plug in bread machine. Enter the "Dough" setting on your bread machine and then press the "Start" button.
  • When the bread machine has finished making the bread dough, unplug the bread machine.
  • Remove the bread pan (with the dough) from the bread machine.
  • Now go to the instruction section below on "preparing the dough & baking the bread". FYI - Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the preparing the dough & baking the bread section below.
  • Unplug your electric stand mixer.
  • Remove the mixing bowl from the electric mixer.
  • Insert a dough hook into the electric mixer.
  • Pour the buttermilk into the mixing bowl and then add the other ingredients. Place the instant yeast in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
  • Place the mixing bowl back into the electric stand mixer.
  • Plug in the electric mixer and use a low speed (i.e. setting 2) to mix the dough. Mix & knead the dough for 7-10 minutes.
  • Turn off the electric mixer and unplug machine.
  • Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly "greased" with olive oil, melted butter, cooking spray, etc.
  • Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
  • Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles roughly in size. See tips below for more information.
  • After the dough has risen, go to the instruction section below on "preparing the dough & baking the bread".
  • Sprinkle a little bit of flour onto a large cutting board.
  • Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
  • Press down on the dough with your hands and create a "flattish" rectangle with the dough. The dough should be roughly 1 inch high.
  • Roll up the dough into a tight "jelly roll". FYI - Please see the short instructional videos in the tips section on how to shape the dough if you haven't shaped bread dough before. It is easier to watch & learn from these short videos versus trying to explain the rolling technique step by step.
  • Place the rolled up dough into the bread pan.
  • Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn't much higher than the other).
  • Optional - Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
  • Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 45-60 minutes for the dough to rise into a loaf shape. When the dough has risen modestly (1/2 inch to 1 inch) over the top of the bread pan, it is time to place the bread pan in the oven. FYI - Do not wait for the dough to rise higher (or the bread top will be too large after baking). The dough will continue to rise naturally in the oven.
  • During this "rising" period, preheat the oven to 350 F. This should be done at least 10-15 minutes before you expect to put the dough & bread pan into oven.
  • Place the bread pan in the (preheated) oven to bake at 350 F for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
  • Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
  • After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts.
  • Remove the bread from bread pan and place the bread on a wire cooling rack. Wear oven mitts.
  • Optional - Brush melted butter on top of the bread with a pastry brush. This "basting" helps to create a more golden & tasty crust.
  • Allow the bread to cool down on the wire cooling rack for 1-2 hours before cutting the bread.
  • Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread making problems.

Nutrition Facts : ServingSize 1 Slice, Calories 130 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 152 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g

BUTTERMILK ROLLS OR CLASSIC WHITE BREAD



Buttermilk Rolls or Classic White Bread image

Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 1h10m

Yield 18 dinner rolls, 18-22 serving(s)

Number Of Ingredients 10

539 g unbleached bread flour (4 1/8 cups)
8 g instant yeast (2 teaspoons)
1 large egg (47 g, beaten slightly)
57 g butter (1/4 cup, room temp, margarine or oil works as well)
341 g buttermilk (1 1/2 cups at room temp)
43 g sugar (3 tablespoons)
11 g salt (1 1/2 teaspoons table salt)
1 egg
1 teaspoon water
sesame (optional) or poppy seed (optional)

Steps:

  • Mix all dry ingredients except salt.
  • Mix egg, and buttermilk and melted butter.
  • Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
  • Cover and let sit for 20 minutes to strengthen dough.
  • Add salt.
  • Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
  • Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
  • Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
  • Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
  • For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
  • Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
  • For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
  • Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
  • Preaheat oven to 400 F and drop temps once bread is placed in the oven.
  • Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
  • Brush rolls with egg-water mixture if desired.
  • Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
  • Remove bread from pans or parchment and cool on a rack.

Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1

SOFT WHITE BREAD



Soft White Bread image

I feed 70 people at church every Wednesday. A good oven-fresh bread like this helps fill folks up and stretches the main dish.

Provided by Taste of Home

Time 45m

Yield 3 loaves.

Number Of Ingredients 7

11 to 11-1/2 cups all-purpose flour
6 tablespoons sugar
1/3 cup nonfat dry milk powder
3 packages (1/4 ounce each) active dry yeast
1 tablespoon salt
4 cups water
1/2 cup butter, cubed

Steps:

  • In a bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt. In a saucepan, heat water and butter to 120°-130° (butter does not need to melt). Add to flour mixture. Beat on low speed until moistened; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a 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. Divide into thirds; shape into loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts :

BEST SOFT WHITE BREAD EVER



Best Soft White Bread Ever image

This a homeade white bread that has the soft crust that you see on commercial (supermarket) bread. The secret is in the baking method. You need a pizza stone and one of those Aluminium Roasting pans that you buy at Thanksgiving to roast your turkey in. You can get one at any Supermarket. Buy the deepest one you can find and then push on the bottom to make it even deeper. Try not to distort the lip so that it will lay flat when it is inverted on the stone.

Provided by North Carolina Brea

Categories     Yeast Breads

Time 4h30m

Yield 1 Loaf, 12-18 serving(s)

Number Of Ingredients 6

16 ounces bread flour
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons yeast
1 1/2 ounces corn oil
9 1/2 ounces milk

Steps:

  • I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine. Just follow your machines instructions.
  • Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
  • Warm the liquids until to about 100 deg. F. and add to the mixer.
  • Mix until the dough pulls away from the sides of the mixing bowl. Then allow the mixer to run on the second lowest setting to knead the dough. This will take about 10 minutes. Dependng on the humidity, you may have to add another tablespoon of water (or two).
  • Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise. Depending on the temperature this may take 1 to 3 hours. I like to put it in a cool area to have this step to the longest time possible. Let the dough rise until doubled in volume.
  • Punch down the dough and shape in into the shape of your choice. I prefer a football shape with blunt ends. Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven. Cover with plastic wrap and a towel and allow it to rise a second time. This will take 1 to 1.5 hours.
  • Preheat the oven and the pizza stone to 400 Deg F.
  • After the dough has almost doubled in size remove the towel and plastic wrap. With a sharp knife cut a slash along the top of the loaf.
  • Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
  • Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
  • Allow to cool before you try to cut this bread.

Nutrition Facts : Calories 191.5, Fat 4.8, SaturatedFat 1.1, Cholesterol 3.4, Sodium 303.6, Carbohydrate 31.5, Fiber 1.2, Sugar 1.1, Protein 5

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From wideopeneats.com


BREAD MACHINE OLD-FASHIONED BUTTERMILK WHITE BREAD
Place ingredients in pan in the order recommended by manufacturer. Select basic/normal cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
From redstaryeast.com


BUTTERMILK WHITE SANDWICH BREAD RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


JOLYN'S EXTRA SOFT WHITE BREAD RECIPE — BLESS THIS MESS
2021-02-01 Instructions. Add water, yeast, sugar, wheat gluten, salt, dry milk, oil, potato flakes, and 4 cups of flour to the bowl of a stand mixer with a dough hook attachment. Mix on low for 10-12 minutes (this is machine kneading). After the mixing time, add additional flour, ¼ cup at a time.
From blessthismessplease.com


BLUE-RIBBON BUTTERMILK BREAD MACHINE RECIPE - SALAD IN A JAR
2022-01-22 Make a straight slash down the middle of the loaf about 1/4 to 1/2-inch deep. Bake at 350˚F for 30-40 minutes or until the internal temperature reaches 200˚F. Allow the loaf to cool for 5 minutes before removing it from the pan. Cool on a rack for 30 minutes before cutting to avoid squashing.
From saladinajar.com


SOFT BUTTERMILK SANDWICH BREAD - KYLEE COOKS
2017-10-24 Bread Machine: Add the yeast, ginger, sugar and water to the bowl of your bread machine. Combine the buttermilk, honey, salt and baking soda together and add to the bread machine. Add the melted butter and the remaining flour. Let the machine complete the cycle. Remove dough from machine, punch down and divide into 2.
From kyleecooks.com


SOFT WHITE SANDWICH BREAD - EAT WELL SPEND SMART
2016-10-15 After first rise, cut in half to create two loaves, shape loaves, and put into greased loaf pans. Cover and let rise another hour. Remove covering, and bake at 350 degrees for 30 minutes until golden brown and loaf sounds hollow when you tap it. Remove from loaf pans and let cool completely. « Whole wheat tortillas.
From eatwellspendsmart.com


HOMEMADE SOFT WHITE BREAD RECIPE - BEST CRAFTS AND RECIPES
This homemade soft white bread will make you say goodbye to store-bought bread at the first bite. It will also make your home smell delicious, warm, and inviting! With only 5 ingredients and a total of 35 minutes in the oven, this homemade Soft White Bread will be a favorite recipe to make over and over again! Homemade Soft White Bread Recipe.
From bestcraftsandrecipes.com


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