This Buttermilk Bread, made easy in the bread machine, is the closest in texture to store bought sandwich bread - but the flavour takes the lead by far!
I was making homemade sour cream and home made crème fraîche and experimenting with lighter cream as the base. That is a whole other story....
Suffice to say I found myself with a significant amount of 'buttermilk' after the cream had coagulated. I didn't want to let that liquid gold go to waste so I went about making buttermilk this and buttermilk that.
If you don't have buttermilk on hand you can easily make it in 10 minutes. No need to sweat the grocery store for 1 item! Check out How to Make Buttermilk in a Pinch.
I was really pleased with the texture of this sandwich bread. Thanks to the buttermilk it has a lighter, softer crumb much like store bought sandwich bread,
Sometimes held in disdain...but I think this neutral bread has its place. This one has a bit of tang that makes it nice with a turkey or pastrami sandwich. It is by no means as strong as a even a light rye bread but it has a little something extra.
Bread Machine Buttermilk Bread
Equipment
- Bread Machine
Ingredients
- ¾ cup buttermilk link to homemade buttermilk in Notes.
- ½ cup water
- 1 tablespoon unsalted butter at room temperature
- 3 Tbsps honey
- 3 cups all purpose flour
- 1 ½ teaspoon salt
- 2 tsps yeast
Instructions
- Mix the buttermilk, water, butter and honey together.
- In a separate bowl mix the salt and flour evenly.
- Add the ingredients to your bread machine in the order recommended. Mine is the liquid mixture, dry mix and yeast sprinkled on top of the dry.
- Set the bread machine to the dough cycle.
- Grease a loaf pan while the dough is rising in the bread machine.
- When the dough cycle is done transfer the dough to a lightly floured surface. Punch it down and then shape it by folding the long edges down a bit. Put it in the loaf pan so the top of the dough is smooth.
- Cover with a clean towel and let it rise 40 minutes at room temperature or slightly warmer. (Like a light on in your oven with door closed. If you have a rise function on your oven even better.
- Preheat the oven to 375 ° near the end of the last rise cycle. Bake bread 30 minutes. Internal temperature should be 190°. If not using a thermometer the top should be browned and will make a slightly hollow sound when tapped on the bottom.
- Turn bread out to cool on a rack after a few minutes of cooling.
Leave a Reply