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Homemade Buttermilk Bread

Homemade Buttermilk Bread
This simple loaf is enriched with buttermilk for a slight tang, lightly sweetened, and has a soft texture that makes it at home on the dinner table. Watch how-to video below for hand-kneading tips.
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Ingredients

  • 3 3/4 cups (469g) plus 1/3 cup (42g) all-purpose flour, divided
  • 3 tablespoons (36g) granulated sugar
  • 1 tablespoon (9g) kosher salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 teaspoon (1g) baking soda
  • 3/4 cup (180g) whole buttermilk
  • 1/2 cup (120g) water
  • 3 tablespoons (42g) unsalted butter, cubed

Instructions

Stand Mixer

  • In the bowl of a stand mixer, whisk together 1 1/4 cups (156g) flour, sugar, salt, yeast, and baking soda by hand.
  • In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm buttermilk mixture to flour mixture; using the paddle attachment, mix at medium-low speed until combined. Reduce mixer speed to low, and gradually add 2 1/2 cups (313g) flour, mixing just until combined and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Knead at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1/3 cup (42g) flour, 1 tablespoon (8g) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  • Spray a 9×5-inch loaf pan with cooking spray.
  • Punch down dough, and let stand for 10 to 15 minutes. Lightly press dough into a 10×8-inch rectangle, short side closest to you. Fold top third of dough to center, pressing with heel of hand to seal. Stretch and fold top corners to center, pressing with heel of hand to seal. Starting with top edge, fold dough, about 1½ inches at a time, pressing to seal each time with heel of hand before folding again. Repeat until you have a tight cylinder, about 3 times. Place dough, seam side down, in prepared pan. Gently press dough flat to make sure it’s even and fills pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 20 to 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Hand Kneading

  • In a large bowl, whisk together 1 1/4 cups (156g) flour, sugar, salt, yeast, and baking soda.
  • In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm buttermilk mixture to flour mixture, and whisk together until combined. Add 2 1/2 cups (313g) flour, stirring with a wooden spoon or spatula until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface. Using floured hands, flatten dough until about 1 inch thick. Fold dough in half toward you; using the heels of your hands, push dough away. Turn 90 degrees, and repeat procedure until smooth and elastic, about 5 minutes, lightly flouring surface and hands as needed.
  • Proceed with recipe starting with step 4 for stand mixer directions.

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Video tutorial: How to Knead Bread by Hand

Review & Comments

SANDRA G LOEB | Reply

5 stars
Yum. Had buttermilk left over from Thanksgiving and needed to use it up. This turned out beautifully. I weighed, and actually mixed the loaf in the bread machine. No problem. But I do think the measures for sugar and salt are incorrect. I used weights – and they worked, but I think they meant ‘teaspoons’ not ‘tablespoons’.

Red Star Yeast | Reply

Hi Sandra – we’re so happy to hear that you enjoyed the recipe! The measurements for the salt and sugar are correct – 1 tablespoon kosher salt (9g) and 3 tablespoons granulated sugar (36g).
Happy baking!

Linda Dupont | Reply

Can active yeast be used instead of platinum?

Red Star Yeast | Reply

Hi Linda,
Yes. Substitute 1-for-1, just keep an eye on your dough as rise times may vary.
Happy baking!

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