Old Fashioned Buttermilk Bread Recipes

Steps:

• All ingredients should be at room temperature before starting.
• Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing.
• I made mine with the Dough Cycle.
• After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
• Split in 2 and shape into 2 loaves.
• Place in 2-8'' loaf pans.
• Set to rise in a warm place for 45 minutes.
• Slash the top.
• Bake in a 350 oven for 30- 35 minutes or until fully baked.
• Tip:.
• For an instant proofer, heat 1 cup water in microwave for 1 minute.
• Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread bread cubes and raisins in a 9x13-inch casserole dish. Mix applesauce, cinnamon, and nutmeg together in a small bowl. Pour mixture over bread.
• Mix milk, sugar, buttermilk, eggs, and vanilla extract together in another bowl and pour over bread. Sprinkle top with a dash of cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.