Christmas
Buttermilk Oatmeal Bread, Updated
Popular on Food52
5 Reviews
Roger D.
November 4, 2018
Antonia, I just made this....step by step...(didn't check the comments)....IT IS INCREDIBLE!!!! Inside is as soft as a pillow and the crust is perfect!!!
AntoniaJames
June 19, 2017
smita, I think that's an oversight on my part, when I was loading the recipe here. I have always made this bread with the baking soda, but your question make me curious, so I'm going to try making a loaf without it, to see what happens. My guess is that the buttermilk is probably not so acidic as to undermine the effectiveness of the yeast. As you say, some recipes call for it, and some don't. I just found an old James Beard recipe calling for a cup or more of buttermilk, but no baking soda. I love this quote from Beard: "It's a mysterious business, this making of bread. Once you are hooked by the miracle of yeast, you'll be a breadmaker for life." http://www.epicurious.com/recipes/member/views/james-beards-buttermilk-white-bread-53051811
I'll post here the results of my testing of this without the baking soda.
Also, smita, your comment about my kind replies to other bakers brightens my day! Thank you ever so much. ;o)
I'll post here the results of my testing of this without the baking soda.
Also, smita, your comment about my kind replies to other bakers brightens my day! Thank you ever so much. ;o)
AntoniaJames
June 20, 2017
smita, I just happened to need to bake a "quick" loaf (as opposed to making Tartine or similar artisanal bread) yesterday, so I jumped at the opportunity to test this Buttermilk Oatmeal Bread without the baking soda. It worked great! I followed the recipe fairly closely, but substituted 22 gram (2 loosely packed T) of light brown sugar for the honey. I put the dough into the fridge for the first rise, as I made the dough at lunchtime and wouldn't be back in the kitchen again until evening. I took the dough out of the fridge and let it rest in a ball on the counter for about 30 minutes and then shaped it and let it rise in the pan. My fridge is super cold so it took quite a while for the dough to warm up - it was ready to bake at about 7:30. Here's a photo, taken this morning. https://drive.google.com/file/d/0B3To6CADchkSLUF3a3o2eHJVcHM/view?usp=sharing The crust is a bit darker than normal because my oven was hot, as I'd baked pizza and lavash crackers beforehand at a much higher temp.
(Lavash crackers: https://food52.com/recipes/30539-dukkah-dusted-lavash-crackers - another wonderfully cost effective snack, if you can get lavash from Trader Joe's, and so easy to make.)
This loaf has a lush, chewy crumb. You'll see immediately why kids love it so much. (No doubt, the sugar also helps. ) Cheers! ;o)
(Lavash crackers: https://food52.com/recipes/30539-dukkah-dusted-lavash-crackers - another wonderfully cost effective snack, if you can get lavash from Trader Joe's, and so easy to make.)
This loaf has a lush, chewy crumb. You'll see immediately why kids love it so much. (No doubt, the sugar also helps. ) Cheers! ;o)
smita
June 18, 2017
This recipe is almost like your previous one but you don't add baking soda here. I have seen recipes with buttermilk in yeast breads (some with big amounts as here) where baking soda is used and then sometimes not. Is it important to neutralize some of the the acidity of buttermilk in yeast breads? Or is it just about the flavor desired? In general how does buttermilk effect the flavor and texture of yeast breads? Thank you so much! I take courage to ask this because you have replied so kindly to many bakers questions!
See what other Food52ers are saying.