Old-Fashioned Buttermilk White Bread

Old-Fashioned Buttermilk White Bread
Buttermilk is often used in baking to give bread a softer crumb. With the added goodness of oats, this classic farmhouse bread is a real taste treat.

THIS RECIPE MAKES 1 LOAF
Ingredients
Small
  • ¼ cup, plus 2 TBSP Water
  • ½ cup Buttermilk
  • 2 TBSP Vegetable Oil
  • 2+1/4 cups Bread Flour
  • ¼ cup Oatmeal
  • 1 tsp Salt
  • 2 TBSP Sugar
  • 1+1/2 tsp Active Dry Yeast

Medium
  • ¼ cup, plus 1 TBSP Water
  • ¾ cup Buttermilk
  • 3 TBSP Vegetable Oil
  • 3 cups Bread Flour
  • ⅓ cup Oatmeal
  • 1+1/2 tsp Salt
  • 3 TBSP Sugar
  • 2+1/4 tsp Active Dry Yeast

Large
  • ½ cup Water
  • 1 cup Buttermilk
  • ¼ cup Vegetable Oil
  • 4 cups Bread Flour
  • ½ cup Oatmeal
  • 2 tsp Salt
  • ¼ cup Sugar
  • 1 TBSP Active Dry Yeast
Instructions
  1. This recipe is featured at Comfy Cuisine: http://patti-comfycuisine.blogspot.com/2012/09/old-fashioned-buttermilk-white-bread.html

BREAD MACHINE METHOD

  1. Have water buttermilk at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic/normal cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F.

  2. Hand-Held Mixer Method
  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Stand Mixer Method
  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  6. Food Processor Method
  7. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

RISING, SHAPING AND BAKING

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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