Old Fashioned Buttermilk Bread

In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130F). Butter does not need to melt; mixture will appear curdled. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each 10 12x7 inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place each seam side down, in greased 8x4 inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Yield 2 loaves.


	\| home \| back to Recipes \| Old Fashioned Buttermilk Bread 5 1/2 c all purpose flour 3 tbs sugar 2 pkg rapid rise yeast 2 tsp salt 1/4 tsp baking soda 1 c buttermilk 1 c water 1/3 c cut up butter or margarine In large bowl, combine 3 cups flour, sugar, undissolved yeast, salt and baking soda. Heat buttermilk, water and butter until very warm (120 to 130F). Butter does not need to melt; mixture will appear curdled. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each 10 12x7 inch rectangle. Beginning at short end, roll up tightly; pinch seam and ends to seal. Place each seam side down, in greased 8x4 inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Yield 2 loaves. Recipe featured in Bread Daily on 12/10/01.