BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
BUTTERMILK BREAD
Make and share this Buttermilk Bread recipe from Food.com.
Provided by P48422
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
- Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
- The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
- It will be fine.
- Mix the salt, baking soda and sugar into 1 cup of the flour.
- Pour over the yeast, and mix until thoroughly combined.
- Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
- Keep adding flour until the dough comes together and is no longer sticky.
- Then let the dough knead in the machine 5-10 minutes.
- Take out of the bowl and finish kneading by hand until the dough is smooth.
- Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
- Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
- Set aside for the second rising.
- Heat the oven to 350 degrees F.
- Bake the loaves until done, about 30-45 minutes.
Nutrition Facts : Calories 1279.9, Fat 28.1, SaturatedFat 16.4, Cholesterol 70.9, Sodium 1589.5, Carbohydrate 217.6, Fiber 8.4, Sugar 25, Protein 36.6
BUTTERMILK BREAD
This is an authentic German bread recipe found on chefkoch.de. My husband, being German, finds North American bread recipes to "sweet" for sandwiches. This bread is very good and quite healthy. You can use either white flour, whole wheat, ry or whole grain. I prefer using whole grain. If you substitute rye flour you may have to use more yeast and the rising time for the bread will also be longer. Preparation time does not include the length of time for the bread to raise. This a simple recipe and good for beginners.
Provided by WendyinGermany
Categories Yeast Breads
Time 1h10m
Yield 1 loaf, 900 - 1000 grams
Number Of Ingredients 8
Steps:
- Warm the buttermilk, add the yeast and let stand for 10 minutes.
- Mix together the flour and salt.
- Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency.
- Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place.
- Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes.
- During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven.
- Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes.
- Remove bread from oven and brush with cold water to create a shiny crust.
Nutrition Facts : Calories 3145.2, Fat 102.6, SaturatedFat 15.2, Cholesterol 20.4, Sodium 2909.7, Carbohydrate 452.4, Fiber 41.5, Sugar 28.6, Protein 113.8
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
BUTTERMILK CORNBREAD
Though most recipes for cornbread call for buttermilk (it helps to tenderize the crumb of the bread, made with inherently grainy cornmeal), this recipe drives home the buttermilk's characteristic tang by adding white vinegar and heavy cream for more dairy richness. Brushing the cornbread hot out of the oven with more buttermilk helps keep the top moist, and adds another dose of fresh, tangy flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
- Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
- Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
BUTTERMILK AND SOUR CREAM CORN BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
BUTTERMILK BREAD
This is the softest bread I have made yet and it's very flavourful. Great for toast or slathered with peanut butter, yummy!! I let the machine do the work and then bake in the oven.
Provided by bailey46
Categories Yeast Breads
Time 2h
Yield 14 slices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Let the buttermilk come to room temperature or microwave until almost warm.
- Add the ingredients to the machine in order given.
- Set on dough cycle.
- When complete, remove dough and shape into a log and place in a pam sprayed loaf pan.
- Let rise in a warm place until doubled in size or about 1 hour.
- Bake in a preheated 325 degree oven for 30 minutes.
BUTTERMILK BREAD
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK BREAD FOR THE BREAD MACHINE
Moist tasty bread. Easy to prepare. Can also be baked in a 350 degree oven for 45 minutes.If just placed on dough cycle.
Provided by Toni1008
Categories Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine,as listed above.
- Select basic bread machine cycle and start machine.
Nutrition Facts : Calories 930.5, Fat 14.9, SaturatedFat 8.4, Cholesterol 36.7, Sodium 1411.1, Carbohydrate 170.8, Fiber 5.9, Sugar 26.7, Protein 26.1
BUTTERMILK BANANA BREAD
This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook. Preheat oven to 350 degrees
Provided by CaramelPie
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and butter.
- Add eggs, one at a time, mixing well after each addition - use a mixer.
- Stir baking soda into buttermilk and add to mixture.
- Sift baking powder with flour and blend into creamed mixture.
- Add vanilla and banana and mix.
- Stir in pecans.
- Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
- Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
- Cool for 20-30 minutes before removing from pan.
Nutrition Facts : Calories 307.8, Fat 13.7, SaturatedFat 5.7, Cholesterol 51.7, Sodium 226.1, Carbohydrate 43.3, Fiber 1.6, Sugar 25, Protein 4.4
DILL BUTTERMILK BREAD
Make and share this Dill Buttermilk Bread recipe from Food.com.
Provided by Jacques Lorrain
Categories Quick Breads
Time 1h30m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl.
- Add buttermilk a little at a time until a soft dough forms.
- Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
- Bake for 50 minutes or until loaf is golden brown.
- Serve warm; reheat when needed.
- The Globe and Mail -----
Nutrition Facts : Calories 1676.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 14.7, Sodium 4902.4, Carbohydrate 348, Fiber 10.8, Sugar 56.4, Protein 51.5
BUTTERMILK & HONEY BREAD
Make and share this Buttermilk & Honey Bread recipe from Food.com.
Provided by SharleneW
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
- Set them on a baking sheet and set aside.
- In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
- Stir in buttermilk, butter, honey, salt and half the flour.
- Stir with a wooden spoon.
- Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
- Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
- Gently deflate dough and divide into two or keep as one loaf.
- Shape into oblongs and place in prepared loaf pans.
- Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
- Glaze well with a beaten egg.
- (You can also brush loaf with melted butter).
- Preheat oven to 375°F.
- Place breads in oven and bake about 45 minutes until well browned.
- Turn breads out onto a cooling rack and cool well before slicing.
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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