Homemade Buttermilk Bread

Recipe from Cristen Clark, Food & Swine

Ingredients

• 6 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 packets instant or bread machine yeast (4½ teaspoons)
• 2 teaspoons salt
• 1¼ cups water
• 1 cup buttermilk
• 2 tablespoons butter, at room temperature

In a large mixing bowl, add flour, sugar, yeast and salt. Whisk dry ingredients together until combined.

In a small measuring cup, add water, buttermilk and butter. Heat in microwave until mixture reaches 115 degrees F on an instant-read thermometer.

Add wet mixture to dry ingredients and stir to combine. Turn dough mass out onto a flour-dusted workspace, and knead dough for 8 to 10 minutes by hand or 3 minutes in a stand mixer. Cover with plastic wrap; set aside to rest for 5 to 10 minutes.

Cut dough into two equal pieces. Use a rolling pin to roll dough pieces into two 14 x 7-inch rectangles. 

Beginning at the short end of each rectangle, roll dough securely into a log. Pinch seams and ends to seal well so dough doesn’t unravel during rising or in the oven. Place the dough, seam sides down, in two greased 8½ x 4½-inch loaf pans.

Spray loaf tops with nonstick cooking spray and cover with plastic wrap. Allow dough to rise in a warm place until doubled in size, about 45 to 55 minutes.

Bake in preheated 400 degree F oven for 24 to 28 minutes or until golden brown (185 to 200 degrees F internal temperature). Remove loaves from pans by running a knife around the edges and invert them onto wire rack to cool. Slice after bread is cooled.