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Ingredients
| buttermilk: 1 1/2 cups |
| water: 1/2 cup (warm (110 degrees f/45 degrees c)) |
| margarine (oleo): 1/2 cup |
| granulated sugar: 1/4 cup |
| baking soda: 1/2 tsp |
| active dry yeast: 2 .25oz packages |
| salt: 2 tsp |
| bread flour (unsifted): 5 1/2 cups |
Buttermilk Bread II
Credit: AllRecipes
User rating:
"This bread is delicious plain or toasted. I make it at least once a week."
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Prep Time
20 min -
Cook Time
35 min -
Servings
24 serving(s)
Tags
Directions
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- 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.
- 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.
- 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.