I love to cook. So much so, I published my first cookbook earlier this year of some of my favorite recipes. During these days of quarantine, I find myself cooking more. Back in the day, I made homemade bread often, but, over the years, got out of the habit.
Now, I find myself with the time needed to do that again. I have several recipes I have collected for bread, but most of them make a lot - two or more loaves or a gazillion rolls. Since is it just hubby and me these days, didn't want to do that. Then I came across this recipe. I honestly have no idea where I got the original. But it is delicious. So quick and easy! Makes one large loaf or you could make two smaller ones. It is also fine for a bread machine, depending on capacity, and you don't have to make any adjustments, either. Just add ingredients in the order listed. Before adding yeast, make small well in the flour and place it there and used your basic white bread setting. That simple! I made the one pictured here in a small Pyrex pan, about 7x12 because my loaf pans have disappeared. I think I need to check my daughters' kitchen cabinets!
I put the ingredients together in my stand mixer, and I must say it struggled to mix it because I don't have a large one. And I did try to use the dough hooks but did not work well, so just mixed and kneaded by hand. If your mixer can do the job, it will be easier. Otherwise, we do like our forefathers did and mix by hand. :-) And yes, I did sample it before it cooled, too! So did hubby! His comment? "I think this is the best bread you ever made." Color me a happy cook!
- 1 1/2 cups buttermilk
- 2 Tbsp melted butter
- 2 Tbsp sugar
- 1 tsp salt
- 3 1/2 cups all purpose flour (can use bread flour)
- 1 Tbsp yeast
- Combine buttermilk, butter and sugar in a mixing bowl and mix well. Set aside.
- In larger mixing bowl, combine dry ingredients, including yeast. Whisk together to combine, then add buttermilk mixture. Mix until well combined. I started out with my stand mixer but ended up doing it by hand. If dough look a little dry, add splash of buttermilk until desired consistency reached. Once you have reached a good consistency, knead on low for 6-7 minutes or by hand for 10 minutes. Proper kneading is VERY important for texture, so don't skimp on this step.
- Coat the bowl with vegetable oil.
- Cover and allow to rise in warm place for about an hour or until doubled in size.
- Punch it down and knead lightly several times.
- Place dough in greased loaf pan/s and allow to rise in warm spot for about 30-45 minutes.
- Preheat oven to 350 and bake for 30-35 minutes or until golden brown.
- Remove from pan, cool and slice!
I love this bread lightly toasted with butter and blackberry jelly. Or by itself!