photo by Antifreesz
- Ready In:
- 3hrs 45mins
- 1⁄4 cup water
- 1 tablespoon active dry yeast (not instant!)
- 2 cups buttermilk
- 4 tablespoons unsalted butter
- 4 -5 cups bread flour (can substitute all-purpose flour)
- 1 teaspoon kosher salt
- 1⁄4 teaspoon baking soda
- 2 tablespoons sugar
- Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
- Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
- The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
- It will be fine.
- Mix the salt, baking soda and sugar into 1 cup of the flour.
- Pour over the yeast, and mix until thoroughly combined.
- Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
- Keep adding flour until the dough comes together and is no longer sticky.
- Then let the dough knead in the machine 5-10 minutes.
- Take out of the bowl and finish kneading by hand until the dough is smooth.
- Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
- Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
- Set aside for the second rising.
- Heat the oven to 350 degrees F.
- Bake the loaves until done, about 30-45 minutes.
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.
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!