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Buttermilk Yeast Bread

Delicately tangy yeast bread with a soft crumb and a delicious crust. Lots of old fashioned flavor.
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 2 loaves
Author Marye Audet-White


  • 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.


Nutrition information is per loaf - just divide the total by the number of slices you cut the loaf into for per slice information.