Friday, 13 April 2012

Buttermilk White Bread Recipe


  • 5 - 6 cups bread flour
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 package dry yeast (rapid rise if possible)
  • 1 cup water
  • 1 1/3 cup buttermilk


Add buttermilk and water to a saucepan. Over medium heat warm liquid to a lukewarm state. Do not make it to hot or you will kill the yeast. The buttermilk may look a little curdled. In a large bowl add 2 cups of flour, sugar, salt, baking soda and yeast. Add the lukewarm buttermilk from the saucepan to the dry ingredients. Using a wooden spoon or your hands and mix for 2 minutes. After mixing for 2 minutes add another cup of flour. Pour dough onto a lightly floured surface and knead for 8 - 10 minutes. Adding the rest of the flour a 1/2 a cup at a time till the dough is smooth and silky. You do not have to add all the flour. Place dough into a large clean bowl with a little oil. Rol the dough in the oil to coat all sides. Cover with plastic wrap. Place in a warm area till double in size. After the dough has doubled in volume, punch it down gently. Divide the dough into 2 equal sections and place into a greased bread pans. Cover and let rise till doubled again about 45 minutes. Preheat oven to 375 F. Brush dough with a mixture of egg and water. Place in oven and bake for 45 minutes. Remove and place on a wire rack to cool.