Description
A tangy, fluffy bread made with buttermilk and yeast. Quick and easy, perfect for holidays or cozy meals. This recipe produces two loaves with a moist crumb and golden crust.
Ingredients
Buttermilk (1 ½ cups)
Warm Water (½ cup, 110°F/45°C)
Unsalted Butter or Margarine (½ cup)
Active Dry Yeast (1 packet or ¼ teaspoon)
Sugar (½ cup)
Salt (1 teaspoon)
Baking Soda (½ teaspoon)
All-Purpose Flour (3 ½ to 4 cups)
Instructions
Sprinkle yeast over warm water in a large mixing bowl; let stand 5 minutes. Discard if no foam forms.
In a saucepan, melt butter/margarine with buttermilk over low heat. Cool to 80-90°F.
Combine sugar, salt, baking soda in a bowl. Whisk briefly to dissolve.
Add cooled buttermilk mixture and yeast water to the dry ingredients. Mix well with a whisk.
Add flour 1 cup at a time using a dough hook attachment on low speed. Check consistency frequently.
Transfer to a floured surface; knead until smooth (5-7 minutes). Dough should pass the windowpane test.
Let rise until doubled in a greased bowl, about 1 hour.
Shape into two loaves and place in greased pans.
Let rise again 30-45 minutes until doubled.
Bake at 350°F (180°C) for 35 minutes or until golden brown.
Notes
Test water temperature by placing wrist in liquid (should feel warm, not hot).
Cool buttermilk-butter mixture before adding to other ingredients.
Ensure dough passes windowpane test for proper gluten development.
Use non-dairy buttermilk alternatives for a vegan version.
Store bread at room temperature in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 230
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg