Bake up some buttermilk bread loaves for a rustic, comforting soft bread that is to sure to delight.
This bread results in pillowy almost creamy slices that are great for a range of serving ideas and will likely please most anyone at the dinner table.
The ingredients here are fairly straight-forward and yet when they combine they become something quite luxurious.
Do use real buttermilk here for best flavor. Regular milk soured with vinegar will work but the flavor and richness isn’t quite the same.
Rustic & Unassuming
The great thing about this homemade buttermilk bread is that it’s rustic and unassuming. There’s no need to call it artisanal or gussy it up in anyway.
That simple, rustic nature means it will appeal to folks who might otherwise shun whole grain or ‘fancy’ breads.
However, the comforting nature will also appeal to those who might truly love the artisanal or whole grain loaves on a more regular basis.
Difficulty Level: Beginner
This is a very simple bread recipe, using 100% all-purpose flour making it perfect for beginner bread bakers. Do just make sure to check the temperature of the buttermilk with a thermometer (so it’s between 110 and 115 degrees Fahrenheit) before adding it to the yeast.
The moistness in the bread means it will keep well at room temperature for several days if stored in an airtight container.
How to Freeze
The bread freezes easily and well. Simply place cooked and cooled loaves into airtight bags and freeze.
Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.
Use up frozen bread within 6 months for best flavor and to prevent freezer burn
- 2 Cups Buttermilk
- 4 Tablespoons Salted Butter
- 2 Tablespoons Sugar
- 1 Tablespoon Yeast
- 1 Tablespoon Salt
- 5 1/2 Cups Unbleached All Purpose Flour
- Combine the buttermilk and butter in a small saucepan. Heat over low heat, do not let it boil. Don't worry if it curdles. Using a thermometer, heat the mixture to 110 to 115 degrees Fahrenheit. If it gets over that temperature, let it cool until it gets in that range.
- In a mixing bowl, whisk together the yeast and sugar.
- Add the buttermilk mixture (in the 110 to 115 degree range). Let sit until foamy 5 to 10 minutes.
- Add 2 cups of flour and salt. Mix well.
- Begin adding the remaining flour until a soft dough forms.
- Turn out to a floured board and knead until the dough is soft and elastic.
- Grease a bowl and turn the dough around inside to coat with the oil.
- Cover the bowl with a towel and let rise until doubled about an hour.
- Grease 2 bread pans.
- Punch down the dough and turn out to a floured board and knead slightly.
- Divide the dough in half and form into loaves.
- Place into prepared bread pans, cover with a towel. Let rise until doubled about 45 minutes.
- Meanwhile preheat the oven to 350 degrees Fahrenheit.
- When doubled, bake the loaves in the preheated oven for 45 minutes. The loaves will be golden and sound hollow when tapped with a knuckle when done.
- Remove from bread pans immediately to cool on wire racks.
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Nutrition Information:Yield: 30 Serving Size: 1 slice
Amount Per Serving: Calories: 108Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 255mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.