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Buttermilk Bread

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  Buttermilk 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Yeast 1⁄4 Ounce (1 Package)
  Warm water 1 Cup (16 tbs)
  Flour 5 3⁄4 Cup (92 tbs)
  Soda 1⁄4 Teaspoon

Scald the buttermilk in a saucepan.
Stir in sugar, salt and shortening and cool to lukewarm.
Sprinkle the yeast over warm water in a mixing bowl and stir until dissolved.
Stir in the buttermilk mixture.
Add 3 cups flour and soda and beat until smooth.
Add enough remaining flour to make a stiff dough.
Turn out onto a lightly floured board and knead for about 10 minutes or until smooth and elastic.
Place in a greased bowl and cover with a cloth.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Punch down.
Place on a lightly floured cloth and let rest for 15 minutes.
Cut in half and place in 2 loaf pans.
Cover and let rise in a warm place for about 1 hour or until center is slightly higher than pan.
Bake at 400 degrees for 45 minutes.

Recipe Summary

Side Dish

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