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Bread Machine 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.
Yield 1 loaf
Ingredients
Small Loaf (1-pound loaf)
- 1/2 cup buttermilk
- 1/4 cup plus 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 1/4 cups bread flour
- 1/4 cup quick rolled oats
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons Red Star Active Dry Yeast
Medium Loaf (1 1/2-pound loaf)
- 3/4 cup buttermilk
- 1/4 cup plus 1 tablespoon water
- 3 tablespoons vegetable oil
- 3 cups bread flour
- 1/3 cup quick rolled oats
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Large Loaf (2-pound loaf)
- 1 cup buttermilk
- 1/2 cup water
- 1/4 cup vegetable oil
- 4 cups bread flour
- 1/2 cup quick rolled oats
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon Red Star Active Dry Yeast
Instructions
- Have water buttermilk at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
- Remove bread from pan when cycle is finished; cool on wire rack.
Notes
Get Traditional Bread Making Method here.
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