This bread smelled delicious while it was baking, and Frog Prince and I had to try some freshly sliced!
What surprised me about this bread was how moist it was; and remained for even a few days after baking. In fact, it was so moist, I worried about whether or not I'd baked it long enough. The texture reminded me of super soft store-bought bread.
Frog Prince, I think, found his new favorite bread. He just kept walking through the kitchen saying "wow", after he tasted the bread and enjoyed it in a grilled cheese sandwich.
I do have to say, it did make a pretty excellent grilled cheese :)
Buttermilk Bread - Adapted from The Domestic Engineer
1 1/4 C buttermilk
1 1/2 tsp. salt
1/4 C honey
1 T butter
1/4 C dry milk
1 1/2 C bread flour
1 1/2 C whole wheat flour
2 1/4 tsp. yeast
Combine the ingredients in your bread maker according to manufacturers directions. For mine, I add them in the order the ingredients are listed.
Set to "dough" cycle and allow the bread to knead and complete the cycle. Check the dough as it starts kneading; I needed to add a bit more flour to the dough.
When the cycle is done, remove the bread dough from the bread machine, and shape into a loaf. Place in a lightly greased loaf pan. Cover, and allow to rise for about 1 hour, or until doubled.
Bake at 325 for 30-40 minutes until the bread is nicely browned and it sounds hallow when tapped.
Remove the loaf from the pan and cool on a wire wrack.
Cool completely (or very close to completely) before slicing. The bread is much too soft to slice before then!
Enjoy! Especially in a grilled cheese!
Linked to: What's on your plate? Yeast Spotting, Two Maids a Baking, What's Cooking Thursday, Full Plate Thursday, Your Recipe, My Kitchen, Melt in Your Mouth Monday, Tempt My Tummy Tuesday, Let's Bake Bread Together, URS, Ingredient Spotlight
Yum. I would love it warm with some butter!
ReplyDeleteThanks for posting this. I have a batch in my ABM machine right now!
ReplyDeleteOh, that looks wonderful! And the grilled cheese sandwich looks tasty too! There really is nothing better then homemade bread :)
ReplyDeleteI love the smell of bread baking! Buttermilk does make for a wonderful loaf!
ReplyDeleteYum this looks so good! I just put buttermilk on my shopping list. I don't have a breadmaker. Do you think I could adapt this for my kitchenaid?
ReplyDelete@Krista
ReplyDeleteSure thing, Krista! Just make the dough as you would make a normal bread dough using your kitchen aid. You'll likely want to do a first rise of the dough in a lightly greased bowl, before transferring to the loaf pan for the second loaf. Hope you enjoy the bread.
oh, yum!!! i'm going to try making this bread over the weekend! hopefully, i can get my loaf to look semi-decent! :D
ReplyDeleteWhat a beautiful looking loaf of bread! But I don't have a bread machine :(
ReplyDeletewe had a bread last week someone made us, this looks similar so i cant wait to see her recipe to see if it is!
ReplyDeletethis looks wonderful with buttermilk! looks good for french toast as well! yum! there is nothing like bread baking....and when I use the machine I always take it out to bake it in the oven, it makes it so much better! thanks for sharing!
ReplyDeleteDo you think you could use the 'cheater' buttermilk method with milk and vinegar? Buttermilk is something I seldom have on hand and if the recipe has small quantities I just cheat, but not sure on this one. Thoughts anyone?
ReplyDeleteThis looks wonderful.
ReplyDeleteCome link up to "Made it on Monday"
http://larkscountryheart.blogspot.com/
It looks delicious! I will try it this week. I have two questions:
ReplyDelete1. Do I necessarily need to use dry milk or there is another thing to replace this? I never buy dry milk,
2. Can I use just the whole wheat flour, instead of breand and ww flour? What is the difference.
Hi Sno White,
ReplyDeleteJust look at the rise on that bread. This is a wonderful recipe. Your photos invite me to head to the kitchen and begin the process right now. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
I love buttermilk in just about anything, so bread shouldn't be an exception. This looks delicious. Thanks for sharing!!
ReplyDeleteWow. How in the world do you get your bread to slice so well?? I can't wait to try this recipe!
ReplyDeleteThanks for sharing at What's Cooking Thursdays!
www.savingthosedollars.blogspot.com
I made buttermilk bread for the first time this week, too! I used almost all white whole wheat flour (1 c. all-purpose) for two loaves. It is so soft and fluffy! Love it!
ReplyDeleteLooks yummy!!! There's nothing like a great bread recipe!! Thanks for stopping by and linky up to 2 Maids a Baking!! Hope to see you back again soon!!
ReplyDeleteThis looks delicious! I love homemade bread (and my bread machine!)
ReplyDeleteStopping by from Melt In Your Mouth.
ReplyDeleteMmmm! Your bread looks so yummy and pretty!!
Thanks for sharing your recipe.
Lynn
http://punkaroonie.blogspot.com/
Hi..This is lovely and it looks so warm and crisp..oh I love to get a slice.Thanks for sharing..I hope to make one like this. i am your newest follower.- Marelie www.cookiedropletsetcbymarelie.com
ReplyDeleteYour bread looks perfect, especially for a grilled cheese sandwich:) YUM!
ReplyDeleteHello SnoWhite,
ReplyDeleteThanks a bunch for linking up your yummy recipe to my event:)Must I say - the smoothness and fullness of the moist bread actually makes me want to break into it rightaway - sand cheese,sans anything else!
Thanks a lot for being there on my space dear,
Cheers!
Wit,wok&wisdom
Hi. I stumbled across your blog the other day and saw this yummy looking bread!!! Thought I would try it. I don't have a bread maker so I just used my kitchen Aid. I have tried the recipe twice without success and not sure why. I have never failed at making bread. I can't get it to rise...or it will take the whole day and it doesn't get very high at that. Any suggestions????
ReplyDeleteThanks!
B
@Nathan Muaina
ReplyDeleteHi B! I've made this bread about 4 times now, using the bread machine each time and have had success. So, you've got me thinking! First -- an obvious question, but -- is your yeast still good? And/or at room temp when you add it? Sometimes, the temperature of yeast can be challenging, especially when using cold buttermilk rather than warm water in this bread recipe.
My other two thoughts -- if making it in the mixer rather than in a bread machine, maybe try warming the buttermilk a bit, to get the yeast off and running. Otherwise, I'd try my rising trick of first boiling a cup of water in the microwave and then adding the covered bowl with the bread dough to the steamy microwave and allow the dough to rise there. I'll keep thinking... but that's what I have at this point.
Blessings!
Mmmm. I appreciate a good part white, part wheat bread (homemade, of course); considered to be the best of both worlds in our house, as my husband prefers white, and his wife prefers wheat. ;) Thank you for sharing/resharing the recipe!
ReplyDeleteWould you happen to know if the buttermilk could in this instance be substituted with sour milk (milk "soured" by the addition of 1 T. lemon juice/<1 c.)? My husband is allergic to dairy, which eliminates authentic buttermilk from our diet. Sour milk (using almond, soy or rice milk) has worked well as a substitute in some baking (e.g., quick breads), though I've not yet attempted it in a yeast bread product.
Also related to my husband's dairy allergy, I am curious if you know of any substitution or way around the use of dry powdered milk. Dairy-free powdered milk products do exist (soy and rice milk-based), but these alternatives are difficult to come by.
Hi Hannah,
DeleteI haven't tried making this bread with the vinegar substitute, but I would imagine it would work. I think they key is letting the "soured milk" (either with lemon juice or vinegar) really sit for a while to get thick. The consistency of buttermilk is quite thick, so if you let the soured milk get thick, I think it should work.
As for the powdered milk... I'm not sure. You could come a post the question on my FB page & see if my readers have any help or insight for you. The only one I can think of might be potato flakes, or potato powder. Or, coconut milk powder.
I've since acquired a soy milk powder advertised to be specifically made for baking, so armed with that, soured soy milk and my trusty Kitchen Aid stand mixer, today I'm finally prepared to attempt the recipe I've drooled over for a month now - cross your fingers. ;)
DeleteThank you for your response, and for sharing the recipe in the first place. In the past month I've followed you on both Facebook and Pinterest, and I'm enjoying the journey. :)
I made this a couple of nights ago when I had some buttermilk to finish. It was fantastic! As fluffy and soft as store bought white sandwich bread but undoubtedly healthier. I made it from start to finish in the bread maker without any issues. Thanks for sharing another yummy recipe!
ReplyDeleteWOW. I have been dying to make a sandwich bread that we will actually eat. This is SO good. I am so proud of myself! We'll definitely be eating this in our lunches every week. Thank you so much!
ReplyDeleteThat looks killer good. My new bread machine just arrived today. Hubbie didn't even know I'd ordered one (hee hee). I've set it up delayed to surprise him with that heavenly aroma when he wakes up :-). But I've also got a bottle of buttermilk to finish and your recipe looks perfect. Grilled cheese? Who'd have thunk it?
ReplyDeleteMother Robin's Notes from the Nest
I made it overnite last night. Incredible. I let the machine do all the work obviously and it came out just as I hoped: moist, soft and slightly sweet with a crunchy crust. We used it for French Toast. Uber thanks!
DeleteMother Robin's Notes from the Nest
I am so glad that the bread turned out to your liking! It is the only bread we've made at our house for a sandwich type bread in the last year or so -- and we can't get enough of it. Bet the French Toast was awesome :)
DeleteThis bread looks delicious! Do you think it could be doubled? When I go to the time and effort to make bread I usually like to make more than one loaf at a time :)
ReplyDelete