Buttermilk Loaf

Recipe by GinnyP
READY IN: 35mins
YIELD: 1 Loaf
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    cups buttermilk, room temperature
  • 1
    packet yeast (about 1 tablespoon)
  • 34
    cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
  • 1 14
  • 2
    tablespoons sugar
  • 12
    teaspoon baking soda
  • 2
    teaspoons baking powder
  • 2 12
    teaspoons xanthan gum
  • 12
    teaspoon salt
  • 14
    cup oil (I use canola and/or safflower oil)
  • shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
  • This is important for the yeast to activate.
  • Too low a temperature and it won't activate.
  • Too high and it will kill the yeast.
  • In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
  • In a medium bowl, combine all the dry ingredients.
  • To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
  • Mix well; dough will look wet, thick, and pasty.
  • Place dough into your well-greased 9- x 4-inch loaf pan.
  • Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
  • I use the back of a wet spoon for the indent.
  • Bake for 25-28 minutes.
  • Loaf will just begin to brown.
  • Test for doneness with a long toothpick, much as you would for a cake.
  • Cool briefly before removing from pan.
  • Finish cooling on a cooling rack.
  • Refrigerate or freeze extra servings.
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