4 Reviews

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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starkrazi March 26, 2012

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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Antifreesz November 11, 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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Buster's friend August 22, 2008
Buttermilk Bread