"This bread is delicious plain or toasted. I make it at least once a week." — Esther Kenagy
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1 1/2 cups
warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages
active dry yeast
5 1/2 cups
I like this recipe, but I have made a few changes. I use 1/2 cup of honey instead of the 1/4 cup of sugar, I love honey sweetened bread. I also add 2 eggs. I think they help the texture of the bread, this means you need some additional flour and it will make 3 smaller loaves or two larger ones. And, I knead the bread for 10 minutes in my mixer before I let it rise.
It was okay. Even when freshly baked, the buttermilk "tang" was not pronounced and lessened, quickly, over time; a couple days after baking it was just a too sweetish white bread.
Watch for over-proofing as with two packs of yeast and a quarter cup of sugar, there'll be a lot (!!!!) of CO2 released. The both rises happen very quickly.
Additionally, this is a very dense bread; toast is about what it's good for.
I'm always looking for recipes to use up buttermilk left from making butter. This turned out excellent! I used butter instead of margarine and being a lazy cook, I dumped all the ingredients into my mixer bowl and used the dough hooks for 8 minutes. Let it rise and made hamburger buns out of it. Let the formed buns rise for another 30 minutes, popped them in the oven for 12 minutes or so and YUM!! They rose nice and tall with a soft texture and were delicious. Thanks for the recipe, it'll be one of my keepers.
This bread was good but a little dry. I halved it and used my bread machine. Next time, I will make as directed to see if it is not as dry.
I am usually not a white bread fan, but this one is really yummy.
Did not proof the yeast. Just tossed everything in the bread machine (halved the recipe). The smell while it was baking was devine and it was gobbled up for a late night snack by the kids. Thanks
I cut this recipe in half and used my Kitchen Aid to make this dough. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes until it looked creamy, then added the "soured" milk (I didn't want to take the chance that vinegar soured milk might kill my yeast--I used lemon juice to make sour milk this time.), the melted butter, salt and AP flour. (I omitted the baking soda purely by accident, I just happened to overlook it when I was making the bread.) This recipe needed no extra flour to get it into a ball. I kneaded it with my dough hook for about five minutes. I let this rise in a greased bowl on a warm heating pad until it doubled, then formed the dough into balls and plopped them into greased muffin tins. I then covered it with saran wrap and let them rise in the pan on the warm heating pad. I got nine biggish rolls out of a halved recipe. Very good bread/roll recipe--soft and really airy. It's going to sound weird but it reminds me of italian bread only without the hard crust on the outside, if that makes sense. NOTE: I noticed the difference from using soured milk instead of buttermilk, I will use the real deal next time.
this by far is the best and easiest bread recipe i have used. I have made alot of bread in my life but OH-MY I just can't stop raving about it. This will be a big hit where ever i take it
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Bread II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 163
** Calories from Fat: 40
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