The buttermilk in this bread recipe gives the bread a rich texture and buttery flavor. You can use either fresh buttermilk or buttermilk powder. The rich taste is the same for either type of buttermilk. If you can’t get a hole of buttermilk, mix one tablespoon of vinegar or lemon with one cup milk.
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours, 45 minutes
1 c. water
3 tablespoons butter
1/2 c. warm water
1 package active dry yeast
1 cup buttermilk or 1 cup water and 4 tablespoons buttermilk powder
2 tablespoons honey
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon apple cider vinegar
6 cups bread flour
1. In small saucepan, heat 1 cup water and 3 tablespoons butter over medium heat until butter is melted. Remove from heat and allow to cool until warm.
2. In small bow, add 1/2 c. warm water and the dry yeast. Stir yeast until dissolved. Set bowl aside and continue with the next step.
3. In large bowl, mix buttermilk, honey, sugar, salt, and vinegar. When the butter water is warm to the touch, pour into large bowl. Add yeast water.
4. Begin adding bread flour one cup at a time. When the dough is too stiff to mix with the wooden spoon, about 5 cups, turn out onto a floured board.
5. Knead in the remaining flour until the dough is firm and smooth. Put dough in a buttered bowl and flip dough so that the top is lightly buttered. Cover and let rise until double in size, 45-60 minutes.
6. Punch down dough and turn out onto floured board. Knead bubbles out of dough. divide dough into two equal halves.
7. Preheat oven 375 degrees. Form dough into two loaves. Place in buttered pans. Cover and let rise until double in size, 30 to 45 minutes.
8. Melt 1 tablespoon butter and brush on bread tops. Using a sharp knife, make three light slashes across the tops. Place in oven and bake for 45 minutes. Remove from pans and let cool on a rack or dishtowel.
** This is my favorite bread recipe and so very easy to make.