Buttermilk Bread

This is a James Beard recipe that was originally titled Buttermilk White Bread. I dropped the “white” since I use whole wheat flour. This makes a great toast and sandwich bread! I usually double the recipe.

Makes 1 loaf

1 pkg active dry yeast
1 tbl organic sugar
1/2 cp very warm water
4 cp (appx.) white whole-wheat flour (Or, you might want to combine an unbleached bread flour with whole-wheat hard red flour.)
1 tbl salt
3 tbl melted butter
1 1/2 cp buttermilk

Proof yeast with water and sugar. Heat buttermilk to just warm. Mix proofed yeast, buttermilk, flour, salt, and melted butter to form a smooth dough. Add flour as needed to keep dough from sticking to sides of bowl, but don’t let the dough get dry. Knead approximately 10 minutes, or until you have a smooth, round ball. Place in a buttered bowl, smooth side down, turning up the buttered side of the dough. Cover with cloth or plastic wrap and place in a warm, draft-free spot to rise. Check the dough in about 45 minutes by poking it gently with two fingers. If the dough feels resistent, let it rise another 10 minutes and check again. If it feels like it is ready to exhale, punch it down and knead it about 10 times to release all the air bubbles. Let rest 5-10 minutes, then form into a loaf. Place the loaf smoth side down, in a well buttered 9 x 5 loaf pan, flipping the buttered side up for baking. Bake at 375 degrees for about 40 minutes.

This recipe makes great rolls also. Form and bake for 15-20 minutes, remove from the pan, and bake another 5-8 minutes for a nice crust all round.

Posted by Terri Fisher on March 9, 2006 at 9:45 a.m. There is 1 comment. You can leave a comment below or trackback from your site.

Comments

Thank you for posting this recipe! We made a double the other day, and we all love the texture and the buttermilk flavor. We’ll be using this recipe often.

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