Yeast Breads: Buttermilk Bread

If you're looking for a bread that goes great with butter and jam...or peanut butter...or, really, anything...you should definitely try making your own Buttermilk Bread. It's simple and delicious with a rich flavor and a soft texture, which comes partially from the addition of a small amount of baking soda.


If you don't have buttermilk, you can make an easy substitute with milk and a little vinegar. Put 1 tbsp of vinegar into the milk before you begin mixing your dough. Let sit for 5 to 7 minutes. It's not true buttermilk, but it's a decent substitute.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
1 tbsp sugar
¼ tsp baking soda
¼ cup butter or margarine, softened
1 cup buttermilk, room temperature


Preparation


Because we're using a bread machine yeast (even if you're not using a bread maker), we don't have to dissolve the yeast. So throw everything in a large bowl and get in there with your hands (or throw it all in a bread maker and select the dough setting). Mix it gently until it is a soft ball, then turn it out onto a floured surface. Knead the dough for 5 to 10 minutes, until it is smooth and elastic. Place the dough in an oiled bowl and let rise in a warm place. The dough needs to double in size, which will normally take about an hour.


When the dough has risen, punch it down gently, squeezing out all the air bubbles. Form into an oblong loaf about 10 inches long. Make sure the top is fairly smooth so your finished loaf bakes evenly. Let rise once more, again until doubled in size. The second rise should take 45 to 60 minutes.


Heat oven to 375°F. Slash the top of the loaf 3 times with a bread lame or sharp knife. If desired, coat the loaf in an egg wash. This is typically an egg mixed with a tablespoon of water. Bake for 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped.


Serve warm, or keep in an airtight container for up to 3 days. This recipe makes a single loaf.