Arnett's Acres
Buttermilk White Bread | October 20, 2013

I have had a request for a bread that a friend and her son could work on together. Several years ago, I found the cookbook Great Bread Machine Baking by Marlene Brown. Over time I have used many recipes from this book but have found the following still remains our family favorite. This bread has a nice silky texture to your mouth and excellent flavor. When I have the opportunity to make this bread, you would think we are starved to death waiting on it to finish baking. It is like IT calls you to supper...and then...oh the eye rolls...mmmmmmmm...


Buttermilk White Bread


For a 2 pound loaf

1 1/3 cups buttermilk
2 tablespoons butter, softened
3 tablespoons sugar
1 1/2 teaspoons salt
4 cups bread flour
2 teaspoons active dry yeast

1. Heat the buttermilk to 80˚ using either the microwave or a small saucepan on the stove.

2. Add the sugar and yeast. Let sit for 10-15 minutes in a warm place to let the yeast work.

3. Add the butter, flour and salt. Knead for 9-10 minutes by hand, by a heavy duty mixer, or by bread machine. Make sure that you have a nice smooth ball. You do not want to see a lumpy looking ball of dough. I use my bread machine on the dough cycle and then remove the dough and knead it longer.

You will knead this for 9-10 minutes...any less will lead to a disappointing bread. Knead by placing the dough on a sturdy surface and push with the heal of your hands, pull, fold back toward yourself (just don't tear the dough), repeat...this is a great way to work out any anger issues...the dough will slowly become smoother to the touch and sight and have a nice gentle shine.

4. Test to see if the dough is ready by doing the window pane method. This is achieved by pulling off a piece of dough smaller than the size of your fist. Start gently stretching it apart. If you can stretch it in the middle thin enough to almost see through without tearing, the dough will be ready.

5. Place in a good size oiled bowl. Turn your dough to oil the top. Cover loosely with plastic wrap that has been sprayed with Pam. Then cover with a clean kitchen towel. Place in an area of your kitchen that is out of drafts and can maintain a good warm temperature of 80˚- 90˚. My microwave is a good proofing oven.

6. Leave until doubled in size.

7. Punch down dough. Use a rolling pin to remove all air bubbles. Form into nice sized balls for rolls or shape for loaves of bread.

8. Place in desired oiled pans. I use an 8x8 glass pyrex dish for rolls, and a glass pyrex loaf dish for loaf.

9. Let rise until doubled.

10. Bake in the middle of a 350˚ oven until your bread is nice carmel brown and has a nice thump when thumped with your finger. Approximately 20-30 minutes.

At this point, I like to rub the tops generously with cold butter and place back into the oven for 2-3 minutes longer.

Bread Machine

I have a Zojirushi bread machine that Dad bought me several years ago after I burnt up 2 other machines (what can I say...we REALLY like our homemade bread). This has dual paddles and is an excellent machine. I still knead the bread after the dough cycle has finished to obtain the proper feel to the dough. My machine has a preheat cycle so I do not warm the buttermilk. The ingredients are added in the order shown. Sometimes I do use the full cycle (through cooking) pausing to do the extra kneading by hand. If necessary, add more water or flour a teaspoon at a time to achieve the proper consistency of the dough. You do not want it too wet or too dry. The dough will really stick to your hands when too wet, and be really stiff when too dry, and will be easy to work with when correct. This just comes with practice.



Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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