Easy Buttermilk Bread

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Introduction: Easy Buttermilk Bread

About: Welcome to Kay's! Have a request for a tutorial you'd like to see? Let me know!

Who doesn't love the wonderful smell of fresh-baked bread? Think making bread is hard? Think again! With a few easy steps, you too can enjoy fresh, warm bread from your own oven! Please vote for this entry. Thank you!!

Step 1: Gather Your Ingredients

For this recipe you will need:

  • 6 to 6 1/2 cups of all-purpose flour
  • 3 tablespoons sugar
  • 2 envelopes of quick-acting yeast (or 4 1/2 teaspoons)
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk NOTE: You can substitute 4 tablespoons of dry buttermilk powder instead and add it to the dry ingredients. Increase water to 2 cups
  • 1 cup water
  • 1/3 cup butter, cut into pieces

Step 2: Add Dry Ingredients

  • Add 3 cups of the flour, the sugar, yeast, salt and baking soda (and buttermilk powder, if using) to the bowl of a KitchenAid mixer with a dough hook.
  • Using your KitchenAid mixer with the dough hook, mix the dry ingredients on speed 2 (low speed on a hand mixer) for one minute to combine.
  • NOTE: If you do not have a mixer, just use a large bowl and a wooden spoon, or a hand mixer.

Step 3: Add Wet Ingredients

  • Heat buttermilk, water and butter until very warm (120 -130 degrees F); butter does not need to melt. To gauge the temperature, use a food-grade thermometer. If you do not have a thermometer, make sure the water is warm to the touch, not hot. If your water is too hot, the yeast will not activate.
  • Add to flour mixture and mix on speed 2 (low speed on a hand mixer) for one minute

Step 4: Add Remaining Flour

  • While KitchenAid mixer is still on speed 2, add enough of the remaining flour, 1/2 cup at a time, to make a soft dough.
  • NOTE: I usually use all 6 1/2 cups of flour, but weather conditions can cause this to change. Only use what you need in order to allow the dough to "clean" the sides of the bowl as in picture 2.

Step 5: Knead the Dough

  • Continue with the KitchenAid mixer on speed 2 for two minutes in order to knead the dough.
  • NOTE: if you do not have a mixer, instead knead with your hands for 6 - 8 minutes until dough is smooth and elastic. If you are unfamiliar with how to knead dough, check out this excellent tutorial from Allrecipes.com: Kneading Tutorial
  • Kneading the dough is important in order to make sure the gluten in the dough is well developed. Do not skip this step!

Step 6: Let the Dough Rest

  • Remove dough from bowl and shape it into a ball on a floured surface.
  • Let it rest on the floured surface, covered with a dry towel, for 10 minutes.
  • You will notice the dough has risen slightly and has a smoother appearance.

Step 7: Shape the Dough

  • On a lightly floured surface, cut the dough in half.
  • Roll out one half of the dough into a 7" x 12" rectangle
  • If necessary, use your hands to gently stretch and shape the dough to create as even a rectangle as possible.

Step 8: Roll the Dough

  • Starting with the short end, roll the dough up tight into a log.
  • Pinch the seams together.
  • Seal the ends by flattening with the side of your hand to create a flap.
  • Fold the flap underneath the log.
  • Place the log, seam-side down, in a greased 8 1/2" x 4 1/2" loaf pan.
  • Repeat with the remaining dough.

Step 9: Let It Rise!

  • Place the pans in a warm, draft-free location and cover with a dry cloth until double in size, about 30 - 45 minutes.

Step 10: Time to Bake!

  • Bake at 375 degrees F for 30 - 35 minutes or until done.
  • Remove from pans; if desired, brush on melted butter with a pastry brush
  • Let cool on wire racks.

Slice and Enjoy!!

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    22 Discussions

    0
    mecedes
    mecedes

    4 years ago

    This is such a good recipe

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    Thanks for the feedback! I'm so glad you like it! :)

    0
    jpf55
    jpf55

    4 years ago

    Can this recipe be cut down in half for just one loaf or is it better to make it as is and freeze half the dough OR bake both loaves and freeze one of them?

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    You can do any of the above. You can cut it in half if that works better for you, or you can freeze the dough, or freeze the baked bread. Others might have different suggestions, but I would form the bread and put it in the freezer in the loaf pan. Once it's frozen wrap it in plastic wrap and return to the freezer until you want to use it.

    0
    jpf55
    jpf55

    Reply 4 years ago

    Thank you Kay

    0
    kborkey
    kborkey

    4 years ago

    Just took my two loaves out of the oven - looking large - smelling yummy! I think next time I will use larger loaf pans, or divide by 3. Thanks for Sharing Kay!

    ButterMilkBread.jpg
    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    Oh my goodness!! They look PERFECT!! Thanks for sharing your picture! :)

    0
    D006DR
    D006DR

    4 years ago

    Nice bread, but I personal do not like sweet bread. Just leave the 3 tablespoons of sugar and you will love it.

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    Thanks! Just to clarify, this bread is not sweet at all. The only reason for the 3 tablespoons of sugar is to help feed the yeast But, to your point, it's not necessary.

    0
    ShayS7
    ShayS7

    4 years ago

    I'm going to try this -- I buy buttermilk for my fried chicken and then have to figure out ways to use the rest of the carton up before it goes bad.

    Does this bread freeze well?

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    Definitely! I freeze it all the time with no problem. Good luck!

    0
    Leathaldose
    Leathaldose

    4 years ago

    Figures, i have all the ingriedients except the buttermilk, and payday is not till the end of the month.....

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    if you have lemon juice or vinegar you can make a substitute for buttermilk. Just add a tablespoon of either to a cup of milk and let it sit for five minutes. Then mix and use

    0
    SirCooksalot
    SirCooksalot

    Reply 4 years ago

    I have had great success with yogurt instead of buttermilk for biscuits, but I don't know if that'll work with yeast. Anyone know if the 2 cultures can get along? Ha. But seriously,anyone?

    0
    ShayS7
    ShayS7

    Reply 4 years ago

    Try mixing a couple of tablespoons of yogurt into a cup of sweet milk. You're looking for the "tang" that buttermilk gives the flavor of the bread.

    0
    Basty_t
    Basty_t

    4 years ago

    Great pictures. Detailed recipes. You are gorgeous! Thanks a lot. We are waiting for your new instructions. :)

    0
    KaysCupcakes
    KaysCupcakes

    Reply 4 years ago

    Thank you!

    0
    ynovaes
    ynovaes

    4 years ago

    Realmente ficaram maravilhosos os pães! Podemos comer com os olhos pela qualidade das fotos! Gostei da receita e da facilidade de fazer.

    Parabéns!

    0
    forazw
    forazw

    4 years ago

    Maybe your next tutorial should be "How to take great pictures for posting in a tutorial."
    ;)