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Yeast: Country Buttermilk Bread

Source of Recipe


Sandi's Recipe File






List of Ingredients



• 1 package active dry yeast
  
• 1/4 cup warm water, 105 to 115 degrees
  
• 2 tablespoons granulated sugar
  
• 1 1/2 teaspoons salt
  
• 1/3 cup butter or margarine, softened
  
• 2 cups buttermilk, heated to 105 to 115 degrees
  
• 5 1/2 to 6 cups bread flour or unbleached all-purpose flour
  






Instructions



1. In large bowl, dissolve the yeast in the warm water. Add the sugar. Stir. Let stand 5 minutes until foamy. Stir in the salt, butter and buttermilk. Add half the flour. Beat until smooth. Gradually add remaining flour, stirring, until a stiff dough forms. Cover. Let rest 15 minutes. Sprinkle board with flour. Turn dough out onto floured board. Knead 10 minutes until smooth and satiny. Grease bowl. Add dough to the bowl. Turn over to grease top. Cover. Let rise in a warm place until doubled, about 1 hour.
   
   
2. Turn dough out onto an oiled work surface. Divide into two parts. Grease two 9 by 5 by 3 inch loaf pans. Shape dough into loaves. Place into the pans, smooth side up. Cover. Let rise in a warm place until almost doubled, about 1 hour. Bake at 375 degrees for 25 to 30 minutes or until a skewer inserted in the center comes out clean. Turn out of pans. Cool on racks.
   
   
3. Tips: To make braided loaves, divide each half of dough into 3 parts. Roll between hands and oiled work surface to make strands about 24 inches long. Braid. Place on lightly greased baking sheet. Let rise. Bake as directed. Brush tops of braids with butter while still warm.
   
   
4. Per serving: Calories, 132; Protein, 3.9 g; Carbohydrate, 21.8 g; Fat, 3.0 g; Sodium, 194 mg.