Buttermilk Loaf Recipes

Steps:

• In a large bowl, beat shortening and sugar until smooth.
• Add vanilla.
• Add eggs, one at a time, beating after each addition.
• In another bowl, sift together flour, baking soda, and salt.
• Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
• Pour into a greased and flour 9 x 5 inch loaf pan.
• Bake at 325 degrees for 1 hour.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.