Buttermilk Bread II recipe

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Ingredients

1 ½ cups buttermilk
½ cup warm water (110 degrees F/45 degrees C)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour

Nutrition Info

49.3 calories
carbohydrate: 3.1 g
cholesterol: 0.6 mg
fat: 3.9 g
fiber: 0.1 g
protein: 0.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 280.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Proof yeast in warm water.

  2. Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.

  3. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.

  4. Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.

  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Recipe Yield

2 loaves

Recipe Note

This bread is delicious plain or toasted. I make it at least once a week.

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