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    You are in: Home / Recipes / Buttermilk Bread Recipe
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    Buttermilk Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 26, 2012

      This is a great recipe for white bread. It's very soft and holds its shape well when you cut slices. I could eat sandwiches 3 times a day if it had this bread!! I halved the recipe and used close to 3 cups of flour. I also didn't have enough buttermilk so i made some with whole milk and vinegar to equal the right amount. I used my kitchen aid mixer to knead the dough and it came out so nice and soft. I baked mine for about 25 minutes. i suggest you check it after 20 minutes.

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    • on July 25, 2010

    • on November 11, 2008

      I dumped all the ingredients my ABM, used dough cycle with wonderful results! Fantastic texture and went perfect with soup. Next, I am going to make sandwich rolls, this is delicious bread.

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    • on August 22, 2008

      The PERFECT bread for summer tomato sandwiches! Just like Pepperidge Farms' esteemed Buttermilk bread! Buttermilk did look separated (I warmed on defrost in microwave with butter) as predicted. I used ABM to do the mixing/kneading & first rise then kneaded & put in bread pans for second rise. Awesome delicate flavor & even crumb - tender but held together nicely for slicing and soaked up all the garden tomato/mayo goodness w/o falling apart. Will be making this until tomatoes poop out - hopefully until frost! Thanks for a wonderful tasty bread P4!

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    Nutritional Facts for Buttermilk Bread

    Serving Size: 1 (1150 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1279.8
     
    Calories from Fat 252
    19%
    Total Fat 28.1 g
    43%
    Saturated Fat 16.3 g
    81%
    Cholesterol 70.8 mg
    23%
    Sodium 1589.5 mg
    66%
    Total Carbohydrate 217.6 g
    72%
    Dietary Fiber 8.3 g
    33%
    Sugars 25.0 g
    100%
    Protein 36.6 g
    73%

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