Buttermilk Bread

Buttermilk adds flavor to this versatile bread; try it for toast or grilled cheese sandwiches.

Buttermilk Bread

difficulty

Easy

Yield

2 loaves

Prep Time

0:20

Bake Time

30 to 35 minutes

Rest Time

10 minutes

Rise Time

35 to 50 minutes

difficulty

Easy

Yield

2 loaves

Prep Time

0:20

Bake Time

30 to 35 minutes

Rest Time

10 minutes

Rise Time

35 to 50 minutes

ingredients

  • 5-1/2 to 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup water
  • 1/3 cup butter or margarine

DIRECTIONS

  1. Combine 3 cups flour, sugar, undissolved yeast, salt and baking soda in large mixer bowl. Heat buttermilk, water and butter until very warm (120° to 130°F); butter does not need to melt. (Mixture will appear curdled.) Add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  2. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly; pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.
  3. Bake at 375°F for 30 to 35 minutes or until done. Remove from pans; let cool on wire racks.
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Buttermilk Bread

  • Difficulty: Easy
  • Yield: 2 loaves
  • Prep Time: 0:20
  • Bake Time: 30 to 35 minutes
  • Rest Time: 10 minutes
  • Rise Time: 35 to 50 minutes

Ingredients

  • 5-1/2 to 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup water
  • 1/3 cup butter or margarine

Directions

  • Combine 3 cups flour, sugar, undissolved yeast, salt and baking soda in large mixer bowl. Heat buttermilk, water and butter until very warm (120° to 130°F); butter does not need to melt. (Mixture will appear curdled.) Add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  • Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly; pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.
  • Bake at 375°F for 30 to 35 minutes or until done. Remove from pans; let cool on wire racks.