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Buttermilk Wheat Bread

Buttermilk Wheat Bread

  • Prep

    8 m
  • Cook

    6 h
  • Ready In

    6 h 8 m
MSACEBAKER

MSACEBAKER

A very soft bread. I love how it smells right when it comes out of the bread machine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.
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Reviews

MommyFromSeattle
148

MommyFromSeattle

12/12/2008

Very good and one of the easiest bread recipes I've come by. One negative is the yeast amount should be increased to 2 1/2 teaspoons. I followed the recipe the first time and it took way too long to rise. I did NOT use a bread machine. If making by hand, just throw all the ingredients into one bowl and mix. No need to proof the yeast, it will still rise (make sure yeast is fresh). I've kneaded this both by hand and using a dough hook for a good 5 min. This dough comes together well and is not sticky, so kneading by hand is a cinch. Instead of using extra flour when kneading, which can toughen and dry the finished product, spray your hands with PAM or oil and knead that way. No sticking and no extra flour needed. I let this rise in a warm oven until doubled, then rise a 2nd time in a (9x5) loaf pan. Baked at 350 for 20 min. Brush with butter when it comes out and cover loosely with foil to soften the outer crust. Great crumb and texture. I will make again. TIP - I use 2 cups white flour and the rest wheat flour. As a general rule, I always add one tablespoon powdered gluten for every cup of wheat flour I use in any recipe. This keeps the bread nice and chewy.

DSULTEMEIER
124

DSULTEMEIER

1/31/2008

This bread came out very nice. Instead of using bread machine I mixed all the ingredients together in a stand mixer, let the dough rise and then baked in the oven at 350 in a loaf pan. I used white wheat flour so came out very light colored.

Michigan Mommy
54

Michigan Mommy

3/8/2008

This bread is wonderful! I put the ingredients in the bread machine set to dough cycle, after it finished I put the bread into a 9 by 5 load pan, let rise for 30 minutes, and then baked in the oven (350 degrees) for 27 minutes, I had the timer set at 30 but pulled it out a few minutes early, it probably could have baked the entire 30 minutes and turned out fine. It almost has a sourdough taste to it but it is very soft and light. I love it and so does the family! Can't wait to make some sandwiches with it. Just for clarification I used reduced-fat cultured buttermilk that comes in a little jug like regular milk. Thanks for this great recipe!

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