Last week, I used buttermilk in a casserole, but then had a significant amount leftover. What do you do with almost an entire quart of buttermilk? I started by trolling the Internet for a few ideas and found this bread recipe on Butter with a Side of Bread.
The breads I bake tend toward whole grains and sour doughs, so this was a different kind of recipe than we are used to. What came from the oven was a hugely fragrant and soft loaf with a hint of tang which reminded me of dinner rolls. Delicious – and a quick and simple bake!
If serendipity again leaves most of a quart of leftover buttermilk in my refrigerator, I know what I’ll do to make good use of it. Homemade Buttermilk Bread is a winner!
Homemade buttermilk bread
Recipe from Butter with a Side of Bread.
- 1 1/2 cups buttermilk (can simulate this by adding lemon juice to regular milk in a pinch)
- 2 TBSP melted butter (I used a neutral oil)
- 2 TBSP sugar
- 1 tsp salt
- 3 1/2 cups AP or bread flour (I used bread flour)
- 1 TBSP yeast
- Combine buttermilk, butter and sugar in a mixing bowl.
- In a separate bowl (I used my mixer with dough hook), combine the dry ingredients including the yeast. Whisk together to combine.
- Now add the buttermilk mixture. Mix to combine (adjust liquids or dry ingredients to make the right consistency for bread dough).
- Mix the dough on low for 6-7 minutes or knead by hand for 10 minutes. This is critical.
- Cover the dough and let rise in a warm place (oven proofing settings are great) for about 1 hour until the dough is doubled in size.
- Punch down dough and knead several times. Shape into a loaf and place into a greased loaf pan. Cover and return the dough to a warm spot to rise for another 30-45 minutes.
- Preheat the over to 350 degrees Fahrenheit. Bake dough for 30-35 minutes until the top is golden brown. Cool and slice.