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Buttermilk Bread I

Read Reviews (35)

"This is a great bread recipe for your bread machine. It's easy and very good." — Debbie Symons

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Original recipe makes 1 - 1 1/2 pound loaf Change Servings

1 1/2 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt

3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast

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Directions

Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting. Cool on wire racks before slicing.

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I increase buttermilk to 1 3/4 cups. I also mix several batches of the dry ingredients (not including yeast) and store it in disposable containders in my pantry. When it is time to make a loaf, the buttermilk, butter, and yeast are a snap to add!

—MARYMARTIN01

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Most Helpful Critical Review

Apr 24, 2007

I think there is a mistake in this recipe...I only added 1/3 cup wheat flour to this and it worked fine. Use only 1/3 cup and it will turn out!

—opal~/~dragonfly (dana)

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37 Ratings

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Jul 23, 2003

Delicious is an understatement for this recipe. I can't make it fast enough for my family. Its tasty for toast, too. I add 2T vital wheat gluten and get a nice high, tight textured, dense bread with awesome flavor. What more can be said about this recipe? Just follow the directions and let your bread machine do its work. I set my machine for the dough cycle, then take the dough out, shape it, place it in a 9X5 pan, then bake at 375 degrees for 33 minutes exactly.I just sit back and wait for a pefect loaf every time!Thanks, Debbie. I will make this again and again and again.....;0)

—MAGGIE MCGUIRE

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Jun 04, 2003

This is the first loaf of bread where my husband admitted that he was glad we got a bread machine. Great for my left over buttermilk from holiday baking!!!!!!!

—CASSEYDUC

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Jun 04, 2003

I have had mixed success with two bread machines now, but this recipe has proven itself time and again. Plus it solves the riddle of what to do with leftover buttermilk from my holiday baking!

—Dahlia Travers

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Sep 14, 2004

This bread was excellent. However, based on other reviews and other bread machine recipes I have made, I lowered the bread flour to 2 cups and added 2 T. of Gluten. The bread was moist and tasty.

—AJVOGS

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Jan 06, 2003

This is one of THE best bread recipies I've found in many years of baking bread. It is as moist as 'store-bought', which my kids do prefer. We make the dough in the bread machine, then divide the dough into 2 bread pans. Then we cover it with plastic plastic wrap and put it to rise in the refrigerator overnight. By morning, it is perfect for baking in the oven (350 for 35 min 'til internal temp of 190 degrees). Also, it's the perfect recipe for white bread. Just substitute white bread flour for the rye. Thanks very much for sharing this great recipe. Love the sour rye flavor!

—DONB

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Jan 06, 2003

I tried this today and boy it flopped. I used my bread machine and added ingredients in order listed and my bread machine(got for Christmas) couldn't even get it to mix all the way it was so dry. Much of it stuck to the pan and the rest never did get mixed even close to what it should have been. Maybe my bread machine needed the ingredients assembled differently.

—LISAP21

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Nutrition

Calories
203 kcal
10%

Carbohydrates
38.4 g
12%

Cholesterol
1 mg
< 1%

Fat
2.4 g
4%

Fiber
2.6 g
10%

Protein
7.2 g
14%

Sodium
243 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Bread I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 203
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.5g 3 %
Cholesterol 1mg < 1 %
Sodium 243mg 10 %
Potassium 150mg 4 %
Total Carbohydrates 38.4g 12 %
Dietary Fiber 2.6g 10 %
Protein 7.2g 14 %
Sugars 3.7g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 6 %
Iron 22 %
Thiamin 37 %
Niacin 40 %
Vitamin B6 5 %
Magnesium 11 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.