Easy Yeast Buttermilk Bread Recipe

Whether making sandwiches or french toast, this easy yeast Buttermilk Bread recipe will be your families favorite home-made bread.  Simple ingredients flour, yeast, buttermilk and butter are mixed together to form two beautiful loaves of sandwich bread.

Successful Tip for Baking Bread

Because baking bread can be tricky you have to be exact with your measurements.  Sifting flour, using bread flour, making sure your yeast is active are all important ingredients you need for a successful loaf of bread.

How to Proof Yeast

Proof yeast with the right temperature of water or milk.  Active Dry yeast requires liquid temperature to be between 110-115 degrees.  Rapid Rise yeast requires 115-120 degrees and is usually mixed in with flour. Active dry yeast is proofed as in photo below and then added to dry ingredients.

WHAT YOU ARE LOOKING FOR:  BUBBLING ACTION IN THE YEAST.  Your yeast will begin to bubble up and eventually rise up the glass measuring cup.   It will be foamy looking like this.  It is still rising and will continue to rise if I allow it, but I am ready to use it at this proofing point.  It shows me that the yeast is active and alive.  My bread will rise to perfection.

Knead Dough Let The Mixer Do It

Using a stand mixer fitted with a dough hook will make kneading your bread a breeze.  If you don’t have a stand mixer, you will need to knead the dough by pushing and rotating the dough until the dough is smooth and elastic about 8-10 minutes. After kneading the dough, it is placed in a lightly oiled bowl to rise until double in size.

Bread Double Rise Looks Like This

Place in greased bowl, grease top of dough. Cover with tea towel and let rise until doubled. about 1 hour.

Punch dough down, turn onto floured board. Knead a couple of times, maybe 2 minutes to make dough smooth and satiny/elastic.  Be careful not to over flour the dough.  The dough will be tough if you use too much flour. Dough should not be sticky and move easily ..soft and pliable.

Baked Bread Loaves

Bread Ready for Toasting or Sandwiches

Here’s the Recipe…

Easy Yeast Buttermilk Bread Recipe

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• Author: Liz Bushong
• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Total Time: 3 hours including rising time
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

6 cups unsifted flour, divided

3 tablespoons sugar

1 ½ teaspoons salt

¼ teaspoon baking soda

1 package Fleischmann’s Active Dry Yeast

1 cup buttermilk

1 cup water

1/3 cup butter

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Instructions

1. Combine 2 cups flour, sugar, salt, baking soda, and undissolved yeast.* you could also use rapid rise yeast if desired. Attach regular mixing flat beater to stand mixer., you will use this beater mixing the wet and dry ingredients, then switch to the bread dough hook. 
2. Heat buttermilk, water and butter over low heat until liquids are warm. (mixture will appear curdled). Wet ingredients should be at a temperature of 110-115 degrees if using the regular active dry yeast, but for rapid rise your wet ingredient temperature should be 120 degrees, but not warmer.  If water is too hot it will kill your yeast and your bread will not rise.  
3. Add to dry ingredients;  beat  to combine  with flat beater and then let it rest for 5 minutes.
4. Add 1 cup flour, Beat at high speed for 2 minutes. Remove beater and attach bread dough hook.
5. Add another cup of  flour  and on medium speed mix to make a soft dough. If dough is not forming a ball in the bottom of the mixing bowl, add more flour a little at a time until dough is cleaning the sides of the mixing bowl.
6. Turn onto floured surface knead about 8-10 minutes
7. Place in greased bowl, grease top of dough. Cover with tea towel and let rise until doubled. about 1 hour.
8. Punch dough down, turn onto floured board. Knead a couple of times, maybe 2 minutes to make dough smooth and satiny/elastic.  Be careful not to over flour the dough.  The dough will be tough if you use too much flour. Dough should not be sticky and move easily ..soft and pliable.
9. Divide dough in half.  Shape into 2 evenly sized loaves.
10. Place each loaf in a greased 8 ½ x 4 ½ x 2 ½ “ pan.   Cover and let rise for 1 hour.
11. Bake at 375 about 35 minutes or until done.  Remove from oven and brush with melted butter if desired.
12. Remove from pans and cool on wire racks.

 

Notes

This bread will freeze well after baking.  Wrap in plastic wrap and then foil to freez

Hope you make this bread.  You will love it.  Great bread for sandwiches, dressing and croutons.

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