Buttermilk Bread II recipe
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Ingredients
- 1 ½ cups buttermilk ½ cup warm water (110 degrees F/45 degrees C) ½ cup margarine ¼ cup white sugar ½ teaspoon baking soda 2 (.25 ounce) packages active dry yeast 2 teaspoons salt 5 ½ cups bread flour
Nutrition Info
- 49.3 caloriescarbohydrate: 3.1 gcholesterol: 0.6 mgfat: 3.9 gfiber: 0.1 gprotein: 0.8 gsaturatedFat: 0.7 gservingSize: -sodium: 280.3 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Buttermilk Bread II
Directions
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Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.