| Recipes with similar ingredients: | ||
Zucchini Bread | ||
|
Favorite Corn Bread | ||
|
White Bread | ||
|
Buttermilk Bread | ||
|
Zucchini -Oatmeal Bread | ||
Email
Print
Buttermilk Bread
Ingredients:
5 to 6 c. flour
1/4 c. sugar
2 tsp. salt
1/2 tsp. baking soda
2 pkg. active dry yeast
1 1/2 c. buttermilk
1/2 c. water
1/2 c. butter
1 Tbs. butter, melted
5 to 6 c. flour
1/4 c. sugar
2 tsp. salt
1/2 tsp. baking soda
2 pkg. active dry yeast
1 1/2 c. buttermilk
1/2 c. water
1/2 c. butter
1 Tbs. butter, melted
Directions:
In large bowl, combine 2 c. flour, sugar, salt, baking soda and yeast; blend well. In small saucepan, heat buttermilk, water and 1/2 c. butter until very warm (120 to 130F). (Mixture will look curdled.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 c. flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in an additional 1/2 to 1 c. flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until doubled in size, 30 to 35 minutes.
Grease 2 8x4" or 9x5" loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 4 parts; shape into balls. Shape into 4 rolls by rolling out each ball into 10x7" rectangle. Starting with shorter side, roll up; pinch edges firmly to seal. Place 2 rolls side by side; seam side down, in greased pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1" above pan edges, 15 to 3o minutes.
Heat oven to 375F. Uncover dough. Bake 30 to 40 minutes or until loaves sound hollow when tapped. Immediately remove from pans; brush with 1 Tbs. melted butter. Cool on wire racks. Makes 2 loaves.
In large bowl, combine 2 c. flour, sugar, salt, baking soda and yeast; blend well. In small saucepan, heat buttermilk, water and 1/2 c. butter until very warm (120 to 130F). (Mixture will look curdled.) Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 c. flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in an additional 1/2 to 1 c. flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until doubled in size, 30 to 35 minutes.
Grease 2 8x4" or 9x5" loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 4 parts; shape into balls. Shape into 4 rolls by rolling out each ball into 10x7" rectangle. Starting with shorter side, roll up; pinch edges firmly to seal. Place 2 rolls side by side; seam side down, in greased pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1" above pan edges, 15 to 3o minutes.
Heat oven to 375F. Uncover dough. Bake 30 to 40 minutes or until loaves sound hollow when tapped. Immediately remove from pans; brush with 1 Tbs. melted butter. Cool on wire racks. Makes 2 loaves.
Filed under the following categories:
¬ Bread
¬ Bread
This recipe has not been rated or commented on