Buttermilk Bread
If you're looking for a delicious and easy bread recipe, try this Buttermilk Bread recipe.
If you're looking for a delicious and easy bread recipe, try this Buttermilk Bread recipe.
- Carbohydrate 51.0720580338868 g
- Cholesterol 1.22500000156089 mg
- Fat 2.86112129084677 g
- Fiber 3.12445302415027 g
- Protein 9.57752002017988 g
- Saturated Fat 0.639950546502045 g
- Serving Size 1 1 Serving (101g)
- Sodium 51.058289611323 mg
- Sugar 47.9476050097365 g
- Trans Fat 0.453199943228907 g
- Calories 268 calories
Step-by-step
- Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
- Bake on White Bread setting.
- Cool on wire racks before slicing.
Baking buttermilk bread fails most frequently when the liquid is added straight from the refrigerator, shocking the yeast and halting carbon dioxide production before rising even begins. Active dry yeast requires a rehydration temperature between 105 and 110 degrees Fahrenheit to activate properly, meaning cold dairy must be warmed prior to mixing. Historically, baking with cultured buttermilk utilized residual lactic acid to tenderize dense gluten strands, yielding a softer crumb in traditional farmhouse loaves. Whole wheat flour absorbs moisture differently than refined white flour, requiring precise measurement by weight rather than volume to prevent a heavy, compact texture. When adapting the recipe for dairy-free diets, regular plant milk supplemented with one tablespoon of white vinegar or lemon juice replicates the required acidity ratio without altering the final crumb structure. Allow the baked loaf to cool entirely on a wire rack for at least 60 minutes before slicing to let the interior starches set fully. Store the finished bread in a paper bag at room temperature for up to three days, avoiding plastic wrap that traps ambient moisture and softens the crust.
