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Buttermilk Yeast Bread
Delicately tangy yeast bread with a soft crumb and a delicious crust. Lots of old fashioned flavor.
active dry yeast
pinch of ginger
helps activate the yeast
Stir together a bowl and set aside for five minutes.
not low fat!
lukewarm not hot
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.
Nutrition information is per loaf - just divide the total by the number of slices you cut the loaf into for per slice information.
You'll find this recipe and more at RestlessChipotle.com Buttermilk Yeast Bread