BUTTERMILK BREAD II
This bread is delicious plain or toasted. I make it at least once a week.
Provided by Esther Kenagy
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 3.1 g, Cholesterol 0.6 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 280.3 mg, Sugar 2.9 g
SURMJOLKSBROD (BUTTERMILK BREAD)
Make and share this Surmjolksbrod (Buttermilk Bread) recipe from Food.com.
Provided by Chocolatl
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Sift flours, baking soda and baking powder together.
- Add salt, fennel, anise and cumin.
- Stir in syrup and buttermilk, stirring until well blended.
- Pour into a greased 9" cake pan.
- Bake 1 hour, or until top is browned and cake tester comes out clean.
- Remove from pan, wrap in a towel, and cool.
Nutrition Facts : Calories 2506.6, Fat 12.3, SaturatedFat 3.7, Cholesterol 19.6, Sodium 9739, Carbohydrate 533.5, Fiber 44.1, Sugar 56.7, Protein 76.2
BUTTERMILK BREAD
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK WHEAT BREAD
A very soft bread. I love how it smells right when it comes out of the bread machine.
Provided by MSACEBAKER
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 6h8m
Yield 12
Number Of Ingredients 7
Steps:
- Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 30 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 188.8 mg, Sugar 3.6 g
BUTTERMILK BREAD
Make and share this Buttermilk Bread recipe from Food.com.
Provided by P48422
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
- Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
- The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
- It will be fine.
- Mix the salt, baking soda and sugar into 1 cup of the flour.
- Pour over the yeast, and mix until thoroughly combined.
- Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
- Keep adding flour until the dough comes together and is no longer sticky.
- Then let the dough knead in the machine 5-10 minutes.
- Take out of the bowl and finish kneading by hand until the dough is smooth.
- Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
- Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
- Set aside for the second rising.
- Heat the oven to 350 degrees F.
- Bake the loaves until done, about 30-45 minutes.
Nutrition Facts : Calories 1279.9, Fat 28.1, SaturatedFat 16.4, Cholesterol 70.9, Sodium 1589.5, Carbohydrate 217.6, Fiber 8.4, Sugar 25, Protein 36.6
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NO-KNEAD BUTTERMILK BREAD - SOUTHERN LIVING
From southernliving.com
5/5 (7)Total Time 15 hrs 15 mins
- Stir together flour, salt, and yeast in a large bowl. Add 1 cup water and buttermilk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead. Cover bowl tightly with plastic wrap; let stand at room temperature until it’s very bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours.
- Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from surface into dough as possible, shape it into a taut ball by folding edges in toward middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn dough seam side down on a clean (not floured) work surface. Heavily sprinkle top with flour. Using a dough scraper, pull the dough across the work surface, rotating it as you drag it, developing tension and forming a taut ball. Coat generously in flour.
- Line an 8-inch proofing basket or bowl with a linen or cotton towel (not terry cloth). Dust the towel generously with flour; sprinkle with cornmeal. Using a dough scraper, lift and carefully invert dough ball into prepared bowl so the smooth, rounded side faces down and the seam faces up. Cover bowl with a kitchen towel. Let stand at room temperature until doubled in size, 1 to 2 hours. Preheat oven to 500°F with rack in lower third position. Meanwhile, place a cast-iron Dutch oven (5 quart or larger) with lid in oven to preheat about 20 minutes.
- Remove hot Dutch oven from oven. Carefully invert dough ball into Dutch oven. Working quickly using a thin, sharp knife, make 3 (about 4-inch-long, 1/4-inch-deep) cuts across the top of the loaf. Cover bread with Dutch oven lid; return to oven. Reduce oven temperature to 450°F. Bake, covered, until loaf has increased in volume and turned a shiny, pale light brown, about 25 minutes. Remove lid. Continue baking until loaf is golden brown and a thermometer inserted in center registers 205°F, 12 to 18 minutes. Transfer to a wire rack; cool 1 hour.
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