By ~Bliss~ on May 05, 2004
Photo by Dine & Dish
Photo by Dine & Dish
"Very good loaf of bread."
Serving Size: 1 (803 g)
Servings Per Recipe: 1
"The first time I made this bread, I added 4 tsps gluten, as other reviewers suggested, it came out fine, but I did have to add liquid during the kneeding and the machine was really laboring during the kneeding process. The 2nd time I made this bread, I added two additional tablespoons of buttermilk and 3 (instead of 4) tsps of gluten. I also set it for a 2 lb loaf setting. My machine was very happy, kneeded without concerns, and made a loaf that was just about as perfect as you can get out of a bread machine - better than shelf bought. It was very soft, yet I could slice very thin slices, which is better both for prorational eating and for my pocketbook."
"A very, very good & BIG loaf of bread! Used the 3 tsp vital wheat gluten & additional 2T buttermilk recommended. Let it go through ABM dough cycle. Punched it down (wonderful elasticy nonsticky dough with lottsa bubbles) & put in a greased 10 inch dough pan. Ran out of steam & put in fridge for overnight. Todat brought to room temp over a couple of hours & baked at 350 degrees F for 40 minutes. My, oh my, a wonderful loaf of bread with perfect sandwich texture. Awesome for our fresh-from-the-garden BLTs, BT's & T's sandwiches. Will be mixing up another batch this pm. Plan to put into 2 9 inch loaf pans for overnight rise as this first loaf rose to nearly 9 inches! Will also decrease honey to 2 T & sub in some leftover potato I have. Thank you Bliss for a keeper!"
"I have to say this is our new favorite ABM bread recipe!! We made it several times just following the recipe. I would make the dough in my machine, and then I would punch it down, and form small rolls, I baked them at 350 for about 12 minutes. They came out soft and delicious. Today,, I made it following the instructions for Vital Wheat Gluten and extra buttermilk. They came out AWESOME!!!!!! The texture was perfect, and it rose beautifully. I was so impressed, I decided to make another loaf, this time in the bread machine the whole time, but I also added 2 Tbsp of bacon bits and 1/4 cup of sharp cheddar cheese... Waiting for it to finish baking now, but it smells heavenly!"
"Nothing to say but EXCELLENT!!! Great with soup on these cold days. It was a hit at Christmas dinner with my whole family. Thanks, Carole"
This was just like the buttermilk bread I had the other day from the store! The texture of this bread is the best I have ever baked: pillowy soft. You can bend a slice in half without it breaking. I did not use a bread machine; I used my Kitchenaid stand mixer for most of the kneading, then kneaded a couple minutes by hand. I baked this in a 4 x 8 inch loaf pan at 350 degrees for about 35 minutes, with a piece of foil over the top the last 10 minutes. Thanks for the recipe!"
"Thank you, Bliss. This was exactly the recipe I was hoping to find for using
up the last 8-10 ounces of Bulgarian buttermilk in the fridge. Turned out perfectly in the ABM with
the coveted domed top. Most delicious toasted! Love the tangy taste! thank you! cg"
"Used a stand mixer to knead (11-13 mins) and baked in the oven with success. Great bread! It's a little more dense and chewier than the Amish white bread (another bread recipe here) which make it a better sandwich bread IMO. I reduced the salt to 1 1/4 tsp and sticked to the recipe otherwise. I used 2 tsp of fast rising yeast and did the normal twice rising thing. I baked at 350F for 17-18 mins and it's done (my current oven is hotter than the stated temperature)."
"Bliss this bread is wonderful and thank you so much for posting the recipe! I made this for my DMIL to go along with her stuffed cabbage and she loved it too. A very mild sweet flavor, great crunchy crust, and inside soft and tender bread. I used the 2 teaspoons of bread machine yeast and think I will use that again when I make the bread. A great bread for toast, sandwiches, or even french toast!"
"Great bread! I added the wheat gluten to make it stay soft longer but it got eaten in one day so I have no idea if that works!! My husband didn't want me to try this bread but he was obviously mistaken. The only thing I did different was add 2 Tbsp of flax seed which I do to all my bread. Am going to make another loaf right now. Thanks for the tips and the recipe. Love this site!!"
"Yep, pretty good stuff. As usual, I added 4 teaspoons of wheat gluten 'cause it always makes it soft longer. Tastes absolutely FANTASTIC hot from the oven, slathered with butter and honey...I'm gonna die of a heart attack!!!"
"Very good bread! Mine came out nice and soft, after following the advice to remove it from the bread machine right away. I didn't change a thing, and this recipe is a keeper. Thanks!"
"Made excellent rolls, thanks!"
"Just like the description says - a very good loaf of bread. Nice taste, nice texture. Thanks for posting!"
"A very good loaf, fluffy and tasty. My only complaint is that it totally stuck in my bread machine pan, despite the heavy "Pam" greasing I gave it! When it finally came tumbling out, half of it remained in! But I did have the Zaar adjust the ingredients to fit my puny 1 lb. pan, so that could have been the problem."
"Beautiful, soft and delicious bread is exactly what the recipe creates! Wow! I followed the recipe exactly except used recipe #124413 Buttermilk Substitute instead of the real thing. I added a bit more liquid to my bread machine because the flour wasn't getting blended in all the way. I used the dough cycle and took the dough out of the ABM and placed it in a loaf pan, baked it for 30 minutes at 350 and it was perfect! I doubt this will last through the day, it is THAT good!"
"Wonderful bread! I made it this morning and I don't expect it to be here by evening. Wonderful taste and perfect texture! I will certainly be making this again and again!"
"Great bread, and very forgiving, especially as I used an Australian cup size (250g) rather than an American cup size (240g) ;-) I had the same problem as FlemishMinx in that I had to take it out of the pan, add a couple of tablespoons of water, and put it back, but thereafter I had no further problems other than at the completion of baking, the top of the bread was higher at one end by a couple of inches than the other. Heaven knows why!! The taste and texture were just great. I used basic with a medium crust setting and it was just as I like it. Thanks for posting."
"Agreeing with everyone else that this makes a great tasting and beautiful bread. It did bog down in my bread machine, so I had to take it out, add a couple of tablespoons of water, and put it back, whereby it proceeded without any further problems (probably my machine's fault to begin with). Crust was perfect for me. A good recipe to get rid of buttermilk left over from another recipe, too. Thanks for posting!"