Buttermilk Bread


1 1/2 cups buttermilk, scalded
2 packages active dry yeast (5 teaspoons yeast)
1 tablespoon sugar or honey
1/2 cup warm water
4 cups bread flour
1 tablespoon salt
3 tablespoons melted butter


Scald buttermilk and cool to lukewarm.

Mix yeast and sugar with warm water in large mixing bowl and allow to proof 10 minutes.

Add buttermilk, 2 cups flour, salt and melted butter to yeast mixture and beat for 5 minutes.

Add 1 cup more flour, continue to beat for three more minutes.

Add last cup of flour and mix until a smooth dough is formed. Place dough in oiled bowl, turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 hour.

Punch dough down and knead for two minutes. Let rest 10 minutes.

Form into a loaf and place in greased 9 x 5 inch loaf pan. Cover. Allow to rise until almost doubled.

Bake at 375˚F in lower third of oven for about 40 – 45 minutes.

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