Buttermilk bread was in my repertoire at least 20 plus years ago and used to be my “go to” bread to bake. Over time, I must admit that I forgot about it and concentrated on challah, oatmeal bread, whole grain crackers and various loaves. A couple weeks ago I decided to revert back to this recipe, subbing Kefir for buttermilk since I always have plain kefir on hand.
This dough is silky and is easy to work with. The bread makes great toast or sandwiches – it’s not too sweet and it is really, really good. This recipe makes one large loaf or two smaller loaves. I think if I get fancy and try to form a turtle bread or a sunflower bread, I’ll use this recipe. Meanwhile it is going into heavy rotation here. And yes, the house smells amazing!
- 1 Tbsp. yeast
- ¼ c warm water
- ½ tsp sugar
- ¼ stick soft butter
- 2 Tbsp neutral oil (I use avocado or grapeseed oil)
- 2 Tbsp honey
- 1 ½ tsp sea salt
- 1 c buttermilk or kefir, room temp (after taking it out of the fridge and shaking the carton, I heated it in a microwave-safe cup for 45 seconds)
- 1 egg beaten, room temp (USE ONLY HALF FOR THE BREAD and add ¼ tsp sugar to the other half of the beaten egg for the top)
- 3-4 c bread flour
In a bowl, proof yeast with the warm water and sugar. Add liquids, then flour a bit at a time. Knead for 8 minutes on the counter, then put in a buttered large bowl and rise for 70 minutes covered with a tea towel in a warm place. Punch the dough down, kneading it 20 times or so. Let it relax and sit for 10 minutes, then knead a bit more and form into rolls or loaves and let rise, covered, for 45 minutes in a warm place.
At this point, begin preheating the empty oven to 325 degrees. After the oven is preheated, brush the tops of the rolls or bread with the egg wash. I usually score a design into the dough with my lame, then bake the two loaves on a parchment paper lined cookie sheet at 325 for 25 min until the center registers 190 degrees. Cool on a rack for at least a half hour before slicing.