Grant describes buttermilk bread as fluffy and delicious.  You can make a meal out of this bread when it is hot out of the oven.  Sometimes, all of us have stood around and eaten it hot and fresh with butter and then we are completely full and don’t want any dinner.  It makes me think of the bread that Jesus miraculously fed thousands with, that it must have been so satisfying and delicious!

This is actually a recipe that came with my first bread machine.  Most often, I use the dough cycle on the bread machine and then bake it in the oven in a loaf pan.  I think it turns out better than letting it complete the entire cycle in the machine.  I have more control over how long to let it rise and it looks more normal from a loaf pan.  Also, the recipe has three different sizes and I think the largest turns out best but that is too big to bake in the machine I have now.  For now, this is the recipe for a two pound loaf.

This is the best bread for peanut butter sandwiches!  It is very soft and not a very sturdy loaf, so I would recommend a different bread to accompany stew.  I have made dinner rolls and cinnamon rolls with the dough with good results.

 

BUTTERMILK BREAD

  • 1 1/2 cups Buttermilk
  • 4 1/4 cups Unbleached Bread Flour
  • 2 teaspoons Sea Salt
  • 1/4 cup Butter or Canola Oil
  • 1/4 cup Honey
  • 1/2 teaspoon Baking Soda
  • 1 3/4 teaspoons Active Dry Yeast

Follow the instructions for your bread machine and program for the dough cycle.  When cycle is complete, shape dough and put into a greased 10×5-inch loaf pan for final rise.  Cover with plastic wrap.  When dough has risen to about one inch above the top of the pan, bake in a preheated 350°F oven for 25-35 minutes or until bread temperature is about 200°.  Remove from loaf pan and allow to cool on wire rack or dig in as soon as you can handle touching the loaf to slice.

Rich Country Buttermilk Bread

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