Recipe of Tasty Buttermilk White Bread

Buttermilk White Bread Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The powdered buttermilk does not activate the leavening until it is mixed with the water, so you can put the ingredients in the bread machine at night using the delay feature, and wake up to the incomparable aroma of freshly baked bread. Buttermilk is often used in baking to give bread a softer crumb.

Here is the best “Buttermilk White Bread” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Buttermilk White Bread

1. It’s 4 cups of all purpose flour.
2. Make ready 1/2-1 cup of all purpose flour (dusting and adding to the dough just in case the dough is still soggy).
3. It’s 21/2 tsp of instant yeast.
4. You need 2 tsp of sugar (or more).
5. Make ready 1 tsp of salt.
6. Make ready 2 tbsp of cultured buttermilk powder.
7. It’s 11/2 tbsp of vegetable oil in your choice.
8. Prepare 11/2 of lukewarm water divided.
9. Prepare of Melted butter for brushing.

The both rises happen very quickly.A light, chewy and well crusted bread.In general, I try to make sourdough or whole grain bread for my family, but I must admit, there is just something about a nice soft slice of homemade white bread.And this is hands down the BEST recipe for white bread I have tried.

Buttermilk White Bread instructions

1. In the bowl or using glass measurement combine half of the lukewarm water, yeast, and sugar, let sit for 7-10 minutes.
2. Placed all the dry ingredients in to mixing bowl or a stand mixer. Add the remaining water, oil, and the yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Add a few more tablespoons flour if necessary. One tablespoon at the time. Continue to Knead until the dough pulls away from the sides of the bowl and is soft and smooth..
3. Transfer the dough to lightly greased bowl and make sure that it’s completely coated. Cover with a plastic wrap and let it rise in warm and draft-free place for about 1 hour or until doubled in size..
4. Lightly flour the work surface with remaining flour and turn out the dough on to it. Divide the dough into two equal portions. Use fingers to gently pat each half into 20x40cm rectangle (8x12 inches) and pressing it all over to remove any air pockets. Starting from the short end roll up into a tight roll and pinch the seams to seal then place each loaf into greased 8x4 inch loaf pan. cover with plastic wrap and let them rise for about an hour or until doubled in size..
5. Preheat oven to 400F. And bake the loaves for 20-25 minutes (depending of the oven) until it golden brown or when toothpick comes out clear..
6. Invert the bread onto a cooling rack, then re-invert bread and brush the top and side of bread with melted butter. Let it cool completely before slicing. Anyway, actually my husband and I enjoyed it when it was still warm. Give it try!.
7. HappyBaking❤️.

The great thing about this recipe is that it is simple and easy.If you have a bread maker, you can throw the ingredients.Even when freshly baked the buttermilk "tang" was not pronounced and lessened quickly over time; a couple days after baking it was just a too sweetish white bread.

Meanwhile, heat the buttermilk and butter over low heat until the butter melts.The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.Pour over the yeast, and mix until thoroughly combined.Old-Fashioned Buttermilk White Bread This was a White Bread challenge for me.I've always wanted to learn how to make a good bread.