Buttermilk Bread Recipe

4.5 4 6
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Buttermilk Bread Recipe

Read Reviews
4.5 4 6
Publisher Photo
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1/2 cup plus 2 tablespoons water (70° to 80°)
  • 1/2 cup warm buttermilk (70° to 80°)
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Buttermilk Bread in Quick Cooking May/June 2003, p21

Nutritional Facts

1 slice: 99 calories, 1g fat (1g saturated fat), 4mg cholesterol, 166mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 1/2 cup plus 2 tablespoons water (70° to 80°)
  • 1/2 cup warm buttermilk (70° to 80°)
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Buttermilk Bread in Quick Cooking May/June 2003, p21

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Reviews forButtermilk Bread

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JMartinelli13 User ID: 92779 249038
Reviewed Jun. 4, 2016

"I brush the top crust with butter then wrap the loaf in foil to keep it warm until meal time. I always seem to have a little bit of buttermilk leftover from other recipes and this was great to use that up. I'd definitely make this one again, maybe even just using the dough setting and then forming it and baking it in the oven."

MY REVIEW
maryvandorin User ID: 1430948 123261
Reviewed Jan. 13, 2012

"Very good."

MY REVIEW
grammaberr User ID: 826492 62537
Reviewed Apr. 2, 2009

"How long would I knead this dough and at what temperature and how long would it bake? Sound like a good one to me. grammaberr"

MY REVIEW
Trainer9 User ID: 2530445 128485
Reviewed Aug. 15, 2008

"In the directions for Buttermilk bread, do you think you meant to type "Select basic bread setting" instead of basil bread setting? Might be a novice out there that can't make the recipe because they don't have this unusual setting."

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