BUTTERMILK LOAF
This terrific recipe is from Roben Ryberg's, "The Gluten-Free Kitchen". This is her favorite loaf and mine as well. You can have this loaf of bread on your table in 35 minutes start to finish. But most importantly, it taste's great! No store-bought wheat-free/gluten-free loaf that I've ever tried comes even close to this. Enjoy!
Provided by GinnyP
Categories Yeast Breads
Time 35m
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
- This is important for the yeast to activate.
- Too low a temperature and it won't activate.
- Too high and it will kill the yeast.
- In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
- In a medium bowl, combine all the dry ingredients.
- To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
- Mix well; dough will look wet, thick, and pasty.
- Place dough into your well-greased 9- x 4-inch loaf pan.
- Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
- I use the back of a wet spoon for the indent.
- Bake for 25-28 minutes.
- Loaf will just begin to brown.
- Test for doneness with a long toothpick, much as you would for a cake.
- Cool briefly before removing from pan.
- Finish cooling on a cooling rack.
- Refrigerate or freeze extra servings.
Nutrition Facts : Calories 1765.2, Fat 58, SaturatedFat 8.9, Cholesterol 12.2, Sodium 2923.6, Carbohydrate 290.5, Fiber 10, Sugar 44.1, Protein 21.5
BUTTERMILK NUT BREAD
Brown sugar and buttermilk give pleasing flavor to this no-fuss quick bread from Sue Ross of Casa Grande, Arizona. Nuts provide the tasty crunch.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
JAPANESE MILK BREAD (SHOKUPAN)
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Provided by Martha Stewart
Categories Bread Recipes
Time 4h
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 10
Steps:
- Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
- Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
- Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
BUTTERMILK SEED BREAD
A soft and chewy bread that's both tangy and wholesome. Four different seeds and whole wheat flour give this bread a hearty texture.
Provided by Kathleen Lloyd
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.5 g, Cholesterol 0.7 mg, Fat 3.3 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 266.1 mg, Sugar 3.9 g
BUTTERMILK MEAT LOAF
Barbecue sauce is a Southwestern staple, so I use it in meat loaf instead of ketchup. The buttermilk and garlic also lend a tangy flavor. Whenever I serve this, it gets rave reviews, even from those who don't ordinarily care for meat loaf.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.
Nutrition Facts :
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