Author Notes: This buttermilk bread is a mild and tangy white yeast bread made with all-purpose flour. This bread is fluffy vehicle for sandwiches, breakfast toast, and more! Read more how to at:
http://thewoodandspoon.com/buttermilk-bread/ —Kate Wood
Makes: one loaf
cup lukewarm water
tablespoon active dry yeast
cups buttermilk, at room temperature
tablespoons unsalted butter, melted
cups all-purpose flour
- In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the lukewarm water and allow to sit until dissolved, about 5 minutes. In a separate bowl, stir the buttermilk, honey, and butter. Once the yeast has dissolved, add the buttermilk mixture and stir to combine. Add 2 cups of flour and the salt and stir to incorporate. Add the remaining flour and knead the dough, either by hand or using the dough hook of the stand mixer set to medium speed, for about 8 minutes or until the dough is smooth and slightly tacky. If after a few minutes the dough is still sticking substantially to the sides of the bowl, add 2 tablespoons of flour at a time until the dough pulls away from the sides of the bowl. Spray a large bowl with baking grease and place the dough inside, covering tightly with a sheet of plastic wrap to rise in a warm spot of your kitchen until doubled in size, about 1-1-1/2 hours.
- Once doubled in size, form your dough into a loaf and place in a greased 9″x5″ loaf pan and cover again with plastic wrap to rise until dough puffs about an inch over the top of the pan, about 45 minutes. While the dough is rising preheat the oven to 350 degrees. Once the dough has risen, bake in the oven for about 40-45 minutes, or until the loaf is golden and sounds hollow when tapped on the top. Allow to cool in the pan for 10 minutes and then place on a cooling rack to finish cooling completely.