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My daughter lives in Sidney Ohio and is looking for buttermilk bread for a recipe
- Thread starter karennoca
- Start date
Buttermilk bread
Buttermilk Bread from Baking in America, Greg Patent
2 cups warm buttermilk (105-115)
½ cup warm water (I usually just dump this in with the buttermilk)
1 ¼ oz package (2 ¼ tsp) fast-rise active dry yeast (I use “best for bread machine” yeast)
7 cups bread flour or AP
4 Tbsp unsalted butter, at room temperature
1 large egg
¼ cup sugar (or ½ cup untoasted wheat germ, I’ve never tried it this way)
1 Tbsp salt
In a mixer bowl mix 3 cups flour and yeast with paddle. Pour in buttermilk and water. Beat until smooth, cover tightly with plastic wrap, and set aside at room temperature until doubled in volume and bubbly, about 1 to 1 ½ hours.
Add the egg, sugar, and remaining 4 cups of flour. (GP’s recipe calls for adding butter and salt at this time, but after reading the commentary at CT, I have begun to knead this in at the very end of the knead time, often by hand.) Knead with the dough hook on low to medium speed for 5 to 8 minutes, until the dough is smooth and elastic, cleans the sides of the bowl, and is only slightly sticky.
Lightly oil (or spray with cooking spray) a 6-quart bowl. Add the dough, turn to cover all sides with oil, and cover tightly with plastic wrap. Let rise at room temperature until almost tripled in volume, about 1 ½ hours.
Butter, spray, or grease 2 9x5x3-inch loaf pans. Turn the dough out and pat it gently to remove air bubbles. (I try to pat it into a rectangle.) Divide dough in half, and shape each half into a loaf (I turn long sides in on each other and then tip in the short sides, just barely pinching the seams to keep them together). Place the dough in the prepared pans. Cover loosely with plastic wrap and set aside at room temperature until the centers of the loaves have risen 1 ½ to 2 inches above the rims of the pans, about 1 hour.
About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third of the oven and preheat the oven to 375.
Remove the plastic wrap and place loaves in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, (I switch back-to-front and side-to-side at the half-way point) until the loaves are well-browned and sound hollow when you remove them from the pans. They will not rise much.
GP recommends slicing when cool and storing in the freezer. I have had perfectly good luck freezing without slicing and then thawing whole.
Buttermilk Bread from Baking in America, Greg Patent
2 cups warm buttermilk (105-115)
½ cup warm water (I usually just dump this in with the buttermilk)
1 ¼ oz package (2 ¼ tsp) fast-rise active dry yeast (I use “best for bread machine” yeast)
7 cups bread flour or AP
4 Tbsp unsalted butter, at room temperature
1 large egg
¼ cup sugar (or ½ cup untoasted wheat germ, I’ve never tried it this way)
1 Tbsp salt
In a mixer bowl mix 3 cups flour and yeast with paddle. Pour in buttermilk and water. Beat until smooth, cover tightly with plastic wrap, and set aside at room temperature until doubled in volume and bubbly, about 1 to 1 ½ hours.
Add the egg, sugar, and remaining 4 cups of flour. (GP’s recipe calls for adding butter and salt at this time, but after reading the commentary at CT, I have begun to knead this in at the very end of the knead time, often by hand.) Knead with the dough hook on low to medium speed for 5 to 8 minutes, until the dough is smooth and elastic, cleans the sides of the bowl, and is only slightly sticky.
Lightly oil (or spray with cooking spray) a 6-quart bowl. Add the dough, turn to cover all sides with oil, and cover tightly with plastic wrap. Let rise at room temperature until almost tripled in volume, about 1 ½ hours.
Butter, spray, or grease 2 9x5x3-inch loaf pans. Turn the dough out and pat it gently to remove air bubbles. (I try to pat it into a rectangle.) Divide dough in half, and shape each half into a loaf (I turn long sides in on each other and then tip in the short sides, just barely pinching the seams to keep them together). Place the dough in the prepared pans. Cover loosely with plastic wrap and set aside at room temperature until the centers of the loaves have risen 1 ½ to 2 inches above the rims of the pans, about 1 hour.
About 30 minutes before the loaves are ready to bake, adjust an oven rack to the lower third of the oven and preheat the oven to 375.
Remove the plastic wrap and place loaves in the oven, leaving a few inches between the pans. Bake for 35 to 45 minutes, (I switch back-to-front and side-to-side at the half-way point) until the loaves are well-browned and sound hollow when you remove them from the pans. They will not rise much.
GP recommends slicing when cool and storing in the freezer. I have had perfectly good luck freezing without slicing and then thawing whole.
Ina Garten has a killer bread pudding made with Croisants. It's on her foodtv website.
And most grocery stores have a buttermilk white bread in their packaged breads section. Our Safeway has their store brand and I think Wonder also makes a country type buttermilk bread and check Walmart too---Even our regular Walmart w/o food has a bread section and carries that country loaf type bread in buttermilk variety.
And most grocery stores have a buttermilk white bread in their packaged breads section. Our Safeway has their store brand and I think Wonder also makes a country type buttermilk bread and check Walmart too---Even our regular Walmart w/o food has a bread section and carries that country loaf type bread in buttermilk variety.