Buttermilk Loaf Bread, Version Two

Name: Buttermilk Loaf Bread, Version Two
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 oz Active Dry Yeast; 0.5 tsp Baking Soda; 5.5 cups Bread Flour; 1.5 cups Buttermilk; 0.5 cup Margarine; 2 tsp Salt; 0.25 cup Sugar; 0.5 cup Water

Breakfast 🍳Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

This buttermilk loaf bakes up with a fine, tender crumb and a gentle tang that complements both sweet jams and savory sandwich fillings. The crust is golden and soft, while the interior stays pillowy and moist for excellent slicing. Serve Buttermilk Loaf Bread, Version Two fresh for sandwiches, toasted at breakfast, or alongside soups and stews.

Prep20 mins
Cook35 mins
Serves24
DifficultyMedium

1

Proof the yeast in warm water.
2

Put the butter or margarine and buttermilk in a small saucepan and heat gently until the butter or margarine melts. Let cool to lukewarm.
3

In a large mixing bowl, combine the sugar, salt, baking soda, buttermilk mixture, and yeast. Add 3 cups flour, one cup at a time, and mix using the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When the dough is no longer sticky, turn it out onto 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.
4

Punch down the dough. Divide it and shape into 2 loaves. Place in two well-greased 8 x 4 inch bread pans. Allow to rise until the dough has risen one inch above the pans.
5

Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. The loaves are done when they are nicely browned and sound hollow when thumped.