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Buttermilk Bread

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Submitted by jdflott

YIELD

4 loaves

PREP

10 hrs

COOK

45 min

READY

10 hrs

Ingredients

6 1.4
CUPS L BUTTERMILK
1 ½ 23
TABLESPOONS ML SALT
1 1
CAKE CAKE YEAST, ACTIVE DRY *
2 3E+1
TABLESPOONS ML SUGAR
½ 118
CUP ML WATER
lukewarm
2 3E+1
TABLESPOONS ML BUTTER
melted
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 417g (14.7 oz)
Amount per Serving
Calories 334 25% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 3044mg 127%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 5% Vitamin C 6%
Calcium 44% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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