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Old-Fashioned Buttermilk White Bread

Buttermilk is often used in baking to give bread a softer crumb. With the added goodness of oats, this classic farmhouse bread is a real taste treat.

 

This recipe is featured at Comfy Cuisine: http://patti-comfycuisine.blogspot.com/2012/09/old-fashioned-buttermilk-white-bread.html

5
Average: 5 (4 votes)
This recipe makes 1 loaf
Ingredients
SmallMediumLarge
Water1/4 cup, plus 2 TBSP1/4 cup, plus 1 TBSP1/2 cup
Buttermilk1/2 cup3/4 cup1 cup
Vegetable Oil2 TBSP3 TBSP1/4 cup
Bread Flour2+1/4 cups3 cups4 cups
Oatmeal1/4 cup1/3 cup1/2 cup
Salt1 tsp1+1/2 tsp2 tsp
Sugar2 TBSP3 TBSP1/4 cup
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions
Bread Machine Method

Have water buttermilk at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic/normal cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  
 

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F. 

 

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.


Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

 

Food Processor Method

Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

 

rising, Shaping and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.

 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Comments

Old-Fashioned buttermilk white bread

5

I used this bread recipe because I had extra buttermilk in the house and didn't want it to go to waste. I made it in my bread machine, let it sit overnight and made monkey bread in muffin tins the following morning. It was wonderful.

Very Good

5

This bread is excellent. I was looking for buttermilk bread to use up some I had in the refrigerator, and I have made it three times in 4 days, giving several loaves away. My daughter said, 'Mommy, this is the BEST sandwich ever..." I have changed it up a bit after the first time, using 1 cup of King Arthur white whole wheat flour and then 3 cups regular. The third time I added wheat germ, but kept the 1 cup wheat, 3 cups white ratio. Also, I used honey in place of sugar. It is very good. I prep it in my bread maker through the dough cycle, then shape, raise and bake in the oven. Definitely a keeper!

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