Best 4 Buttermilk White Bread Recipes

In the realm of culinary treasures, few things compare to the irresistible allure of buttermilk white bread. An edible symphony of flavors and textures, this classic bread captivates the senses with its soft and fluffy interior, complemented by a golden-brown, slightly crispy crust. Whether savored as a simple slice with a generous spread of butter or transformed into delectable sandwiches and toast, buttermilk white bread holds a special place in the hearts of food enthusiasts everywhere. If you seek to embark on a culinary adventure, mastering the art of buttermilk white bread is an endeavor worth pursuing. Let us delve into the secrets of this delectable creation, guiding you through the steps of crafting the perfect loaf that will leave your taste buds in a state of blissful contentment.

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BUTTERMILK WHITE BREAD

Buttermilk White Bread image

This a great white bread recipe for your bread machine. The use of dried buttermilk powder allows the use of the delayed timer feature of your bread machine. Wake up to fresh bread!

Provided by Anita L

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 ⅛ cups water
3 tablespoons honey
1 tablespoon margarine
1 ½ teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk

Steps:

Add ingredients to bread machine pan in order recommended by your manufacturer. Use medium crust and white bread settings. I use less yeast during hot, humid summer months.

Nutrition Facts : Calories 34.2 calories, Carbohydrate 5.7 g, Cholesterol 1.5 mg, Fat 1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 312.8 mg, Sugar 5.4 g

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour) image

No kneading or yeast is required to get this beautiful, rustic-looking homemade loaf. Serve it up as toast, or pair with soups and salads.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
3 cups Gold Medal™ white whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/4 cup cold butter or margarine, cut into small pieces
1/2 cup dried cranberries, cherries or raisins
1 egg
1 1/2 cups buttermilk

Steps:

Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 11 g, TransFat 0 g

BUTTERMILK ROLLS OR CLASSIC WHITE BREAD

Buttermilk Rolls or Classic White Bread image

Like this one, most of my favorite "go-to" recipes are Peter Reinhart's or variations of his recipes. This is the recipe I make for parties or guests that I know aren't whole grain fans like we are. If you weigh ingredients, you'll get amazing consistency. $25 will get you a very good scale these days (and is great for dieters). The yeast amounts can be varied for improved flavor but increased rise times. Loaves and rolls can be retarded either as bulk dough or shaped rolls and loaves. I do this for convenience, for flavor, and I like the tiny white bubbles or spots on the surface refrigeration causes.

Provided by Red_Apple_Guy

Categories Yeast Breads

Time 1h10m

Yield 18 dinner rolls, 18-22 serving(s)

Number Of Ingredients 10

Ingredients

539 g unbleached bread flour (4 1/8 cups)
8 g instant yeast (2 teaspoons)
1 large egg (47 g, beaten slightly)
57 g butter (1/4 cup, room temp, margarine or oil works as well)
341 g buttermilk (1 1/2 cups at room temp)
43 g sugar (3 tablespoons)
11 g salt (1 1/2 teaspoons table salt)
1 egg
1 teaspoon water
sesame (optional) or poppy seed (optional)

Steps:

Mix all dry ingredients except salt.
Mix egg, and buttermilk and melted butter.
Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
Cover and let sit for 20 minutes to strengthen dough.
Add salt.
Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
Preaheat oven to 400 F and drop temps once bread is placed in the oven.
Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
Brush rolls with egg-water mixture if desired.
Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
Remove bread from pans or parchment and cool on a rack.

Nutrition Facts : Calories 156.9, Fat 3.8, SaturatedFat 2, Cholesterol 28.2, Sodium 288, Carbohydrate 25.2, Fiber 0.8, Sugar 3.4, Protein 5.1

JAMES BEARD'S BUTTERMILK WHITE BREAD

JAMES BEARD'S BUTTERMILK WHITE BREAD image

Yield 1 loaf

Number Of Ingredients 8

Ingredients

Note: The dean of American cooking shared this favorite recipe with Taste in a story on Nov. 7, 1979, when Beard visited the Twin Cities to open the area's first Williams-Sonoma outpost, in the Harold store in downtown Minneapolis. "It's a mysterious business, this making of bread," he told Taste. "Once you are hooked by the miracle of yeast, you'll be a breadmaker for life."
2 pkg. active dry yeast
1 tbsp. granulated sugar
1/2c. warm water
4 c. unbleached hard-wheat flour, plus extra for kneading
1 tbsp. salt
3 tbsp. melted butter, plus extra for bowl and pan
1 to 11/2c. buttermilk

Steps:

In a small bowl, combine yeast, sugar and water and allow to proof. In a large bowl, combine flour, salt, melted butter and buttermilk. Using a wooden spoon, work mixture into a smooth dough, then add yeast mixture. Beat well for 2 minutes, remove to a well-floured board and knead for about 10 minutes, until dough is supple, smooth and satiny. (Dough can also be prepared in an electric mixer equipped with a dough hook. Combine all ingredients, knead with dough hook for 5 to 6 minutes and then remove dough to a floured board and knead by hand for about 2 minutes.) Place dough in a large buttered bowl and turn to coat dough with butter. Cover and set in a warm, draft-free place until dough rises to more than double in bulk. Punch down dough, remove to a floured board and knead for 2 minutes. Form into a loaf about 9 inches by 5 inches by patting dough flat and into a rather rough rectangle, fold in ends and then fold in sides. Pinch seams together well. Place dough in a buttered 9- by 5- by 3-inch bread pan, cover and place in a warm, draft-free place until dough rises to more than double in bulk. Preheat oven to 375 degrees. Bake dough for about 40 minutes. Remove from pan and bake for another 5 to 8 minutes on loaf's side to create a crisp brown crust. Remove from oven to a wire rack and cool before cutting. Nutrition information per 1/16 serving: Calories155

Tips:

Use fresh buttermilk: Fresh buttermilk will give your bread a better flavor and texture than store-bought buttermilk. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until it comes together and then stop. If you overmix the dough, the bread will be dense and crumbly.
Let the dough rise twice: Letting the dough rise twice will help the bread to develop a better flavor and texture. After the first rise, punch down the dough and then let it rise again. This will help the bread to be light and fluffy.
Bake the bread at a high temperature: Baking the bread at a high temperature will help it to develop a crispy crust. If you bake the bread at a low temperature, the crust will be soft and chewy.

Conclusion:

Buttermilk white bread is a delicious and versatile bread that can be used for a variety of purposes. It is a great bread to use for sandwiches, toast, and French toast. It can also be used to make croutons, bread crumbs, and bread pudding. With a little planning and effort, you can make delicious buttermilk white bread at home.