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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.
bread image
Yield 1 (9x5-inch) loaf

Ingredients

  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup quick rolled oats
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 3/4 cup buttermilk
  • 1/4 cup plus 1 tablespoon water
  • 3 tablespoons vegetable oil

Instructions

  • In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, oats, sugar and salt; mix well. In saucepan or microwave-safe dish, heat buttermilk, water and oil to 120-130°F. Add warm liquids to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease a 9x5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in prepared pan, seam side down. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes until golden and internal temperature reaches 190°F. Remove from pan; cool on wire rack.

Notes

Get Bread Machine Method here.