One-Rise Buttermilk Bread
This white bread has a bright taste, eaten either fresh or toasted. Baking soda and buttermilk make it a quick-rise loaf, so your kitchen will have that just-baked smell in half the time of regular loaves. This recipe comes from a long-out-of-print Betty Crocker book, but still stands the test of time. Use crystal salt to get more oomph in the taste.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Makes 2 loaves
Ingredients
2 packages dry yeast or 1/10 cake yeast
1 1/2 cups warm water
2 1/2 cups buttermilk
9 - 10 cups all purpose, unbleached flour
1 / 2 cup unsalted butter, room temperature
1 / 4 cup sugar
4 teaspoons baking powder
4 teaspoons crystal salt or table salt
Melted butter (optional)
Method
Dissolve the yeast in 3/4 cup of warm water. When it's dissolved, add the rest of the water (3/4 cup), the buttermilk, the sugar and the salt. Mix well.
Combine the baking powder with the wet ingredients. Mix well. Cut the butter into small pieces, add to the wet mixture
Add 5 cups of flour to the wet mixture, one cup at a time. When thoroughly mixed, spread 3 or 4 cups of the rest of the flour on a counter or board and scrape the dough out.
Turn the dough onto the floured surface and work the flour in. If needed, add the last cup of flour. Knead for about 200 turns.
Grease and flour two loaf pans.
Flatten the dough into a rectangle, divide in half and fold each rectangle into thirds, overlapping the two sides. Seal the sides and place each into a loaf pan. Cover and let rise in a slightly warm location for 1 - 1/2 hours until doubled.
Preheat oven to 425 degrees.
When dough is doubled, melt a few tablespoons of butter and spread it lightly on the top of the loaves. (Alternately you can brush the loaves with butter after you bake them). Either method produces a softer crust.
Bake for 30-35 minutes, until golden brown and the bottom sounds hollow when tapped. Turn out onto a wire rack to cool completely.
This white bread has a bright taste, eaten either fresh or toasted. Baking soda and buttermilk make it a quick-rise loaf, so your kitchen will have that just-baked smell in half the time of regular loaves. This recipe comes from a long-out-of-print Betty Crocker book, but still stands the test of time. Use crystal salt to get more oomph in the taste.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Makes 2 loaves
Ingredients
2 packages dry yeast or 1/10 cake yeast
1 1/2 cups warm water
2 1/2 cups buttermilk
9 - 10 cups all purpose, unbleached flour
1 / 2 cup unsalted butter, room temperature
1 / 4 cup sugar
4 teaspoons baking powder
4 teaspoons crystal salt or table salt
Melted butter (optional)
Method
Dissolve the yeast in 3/4 cup of warm water. When it's dissolved, add the rest of the water (3/4 cup), the buttermilk, the sugar and the salt. Mix well.
Combine the baking powder with the wet ingredients. Mix well. Cut the butter into small pieces, add to the wet mixture
Add 5 cups of flour to the wet mixture, one cup at a time. When thoroughly mixed, spread 3 or 4 cups of the rest of the flour on a counter or board and scrape the dough out.
Turn the dough onto the floured surface and work the flour in. If needed, add the last cup of flour. Knead for about 200 turns.
Grease and flour two loaf pans.
Flatten the dough into a rectangle, divide in half and fold each rectangle into thirds, overlapping the two sides. Seal the sides and place each into a loaf pan. Cover and let rise in a slightly warm location for 1 - 1/2 hours until doubled.
Preheat oven to 425 degrees.
When dough is doubled, melt a few tablespoons of butter and spread it lightly on the top of the loaves. (Alternately you can brush the loaves with butter after you bake them). Either method produces a softer crust.
Bake for 30-35 minutes, until golden brown and the bottom sounds hollow when tapped. Turn out onto a wire rack to cool completely.