Real buttermilk yeast bread is not found in any store or bakery. There is no way to get the full, delicate flavor and the incredible texture except by making it yourself and trying not to eat the entire loaf before it is cool. This bread has a delicate sweetness and a slight tang, and is fantastic toasted, slathered with butter, and spread with homemade jam….or honey…or…
Buttermilk Yeast BreadPrint Add to Collection Go to Collections
- 1 active dry yeast
- 1/4 c lukewarm water
- pinch of ginger, helps activate the yeast
- in Stir together a bowl and set aside for five minutes.
- 2 c warm buttermilk, not low fat!
- 1/3 c sugar
- 1/4 c melted butter, lukewarm not hot
- 1 tsp salt
- 3/4 tsp baking soda
- 6 c organic white flour
- Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
- Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
- Mix in butter until it is totally incorporated into batter.
- Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
- Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
- Punch down and form into two loaves. Place in greased loaf pans and grease tops.
- Cover, and allow to rise for 45 minutes.
- Brush tops with egg yolk mixed with a teaspoon of water to make it glossy.
- Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
- Remove loaves from oven and allow to cool in pans for 10 minutes.
- Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.