Buttermilk Bread
Yield
4 loavesPrep
10 hrsCook
45 minReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
buttermilk
|
|
| 1 ½ | tablespoons |
salt
|
|
| 1 | Cake |
yeast, active dry
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
water
lukewarm |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
buttermilk
|
|
| 23 | ml |
salt
|
|
| 1 | Cake |
yeast, active dry
|
*
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
water
lukewarm |
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Heat buttermilk, stirring constantly until scalded.
Remove from fire and let cool.
Add yeast which has been softened in the water.
Add sufficient flour to make a medium batter.
Beat until smooth.
Cover and set in a warm place and allow to stand overnight.
Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead.
Turn onto lightly floured board and knead until smooth and elastic.
Allow to rise until double in bulk and work down.
Let rise again until double in bulk.
Form into loaves.
Place in well-oiled pans.
Cover and let rise until double in bulk.
Bake in hot oven (425 degrees F) about 45 minutes.
