QUICK BUTTERMILK CINNAMON BREAD
This quick and easy bread recipe allows you to share a good-looking loaf with a friend. Or make five mini loaves for the church bazarr or for freezing.
Provided by sugarpea
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix flour, baking soda and salt in a large bowl.
- In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened.
- Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full.
- Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts.
- Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.
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 PUMPKIN SPICE BREAD
Moist buttermilk pumpkin spice bread
Provided by Kate @ I Heart Eating
Categories bread
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.
- In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
- In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
- Stir in eggs and vanilla until incorporated.
- Add dry ingredients, and stir until just combined.
- Stir in nuts if using.
- Pour batter into prepared pan.
- Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. If the bread starts to brown too quickly, tent with foil.
- Remove from oven, and let cool in pan for 10 minutes.
- Remove from pan and finish cooling on wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 289 kcal, Carbohydrate 40 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 358 mg, Fiber 2 g, Sugar 18 g
CINNAMON SWIRL QUICK BREAD
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. -Helen Richardson, Shelbyville, Michigan
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BUTTERMILK BREAD
Adapted from Fast Breads by Elinor Klivans, via Leite's Culinaria. Be sure to use bread flour (I like King Arthur Unbleached Bread Flour, which is widely available in supermarkets).
Provided by Robin
Categories Bread
Time 1h55m
Number Of Ingredients 7
Steps:
- Butter a 9-by-5-by-3-inch loaf pan, using about 1 tablespoon of the butter.
- In a large mixing bowl (or in the bowl of a stand mixer, if you have one), combine 1 ½ cups (180 grams) of the flour with the sugar, salt, and yeast.
- In a small saucepan, heat the buttermilk and 2 tablespoons of the butter over medium heat until the butter is melted and the mixture reaches about 130 degrees Fahrenheit on an instant-read thermometer (Don't worry if you don't have an instant-read thermometer. The mixture should be warm, but not hot to the touch).
- Remove from the heat.
- Using the stand mixer fitted with the flat beater or a hand-held electric mixer, add the warm buttermilk mixture to the flour mixture and combine well.
- Add the egg and beat 1 minute more.
- Add the remaining 1 3/4 cups (210 grams) flour and continue mixing for 5 minutes. If you are using a hand-held mixer, you'll need to scrape the dough off the beaters several times.
- After a few minutes, scrape it onto a board, wet your hands and, without drying them, knead the dough another minute or two. To be honest, the dough will be quite sticky and floppy at this point, so it's more flopping it on top of itself a few times than it is actually kneading. You may need to re-wet your hands to keep the dough from sticking too much.
- Transfer the dough into the prepared loaf pan and spread it out to the corners.
- Cover loosely with a clean dishtowel and place the pan in a warm place (like a sunny windowsill, provided the day is not too hot, or in the oven with the light turned on if your house is chilly) and let rise about 1 hour, until the dough rises above the top edge of the pan.
- While the dough is rising, preheat the oven to 375ºF.
- When dough has risen sufficiently, make a shallow cut lengthwise down the center of the loaf (this keeps it from pulling away from the sides of the pan as it bakes).
- Melt the remaining tablespoon of butter and brush it over the loaf.
- Bake in the center of the preheated oven for about 35 minutes, until the top is firm and lightly browned.
- Place the pan on a wire rack and let cool 10 minutes.
- Remove bread from pan and cool completely on the rack before slicing.
Nutrition Facts : Calories 231 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MOZZARELLA AND PARMESAN BUTTERMILK QUICK BREAD
This Mozzarella and Parmesan Buttermilk Quick Bread is a perfect side dish to your dinner! Serve it warm out of the oven in about one hour. No kneading, to rising, no fuss required.
Provided by Jo-Anna Rooney
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees.
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the buttermilk and egg.
- Whisk the melted butter into the buttermilk mixture.
- Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
- Stir in the shredded and parmesan cheeses.
- Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
BUTTERMILK QUICK BREAD
Make and share this Buttermilk Quick Bread recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 55m
Yield 15 slices
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray the interior of a 8-by-4-inch loaf pan with a vegetable oil spray.
- In a bowl, combine all dry ingredients except for sesame seeds.
- In a separate bowl, combine buttermilk, egg, honey and oil; stir into flour mixture just until blended.
- Spoon batter into the baking pan.
- Sprinkle sesame seeds over the top.
- Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool slightly.
- Turnout and cool completely on a wire rack.
Nutrition Facts : Calories 99.2, Fat 3, SaturatedFat 0.5, Cholesterol 14.9, Sodium 196.1, Carbohydrate 15.8, Fiber 1.5, Sugar 3.4, Protein 3.1
BUTTERMILK OATMEAL BREAD RECIPE
Talk about comfort food, you'll love this buttermilk oatmeal bread recipe! The bread is very soft and as you eat it, you'll notice a slight buttermilk tang. The oatmeal gives it some nice substance.
Provided by Marsha Perry
Categories Bread Machine Recipes
Number Of Ingredients 8
Steps:
- This is a recipe for a two-pound bread machine. Use the basic, white setting with medium crust for this recipe.
- Follow the instructions that came with your bread machine in terms of which order to add ingredients to your bread machine. With my machine, I add the liquids first.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.
- If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Nutrition Facts : Calories 204 kcal, Carbohydrate 37 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 314 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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