More Great Recipes: Bread

Buttermilk Bread

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


6 1/2 cups a.p. flour
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
2 cups lukewarm water
1 cup buttermilk

In a large container, whisk together the flour, yeast, salt and sugar. Add the water and buttermilk and stir with a wooden spoon until combined. Do not knead.

Cover the container loosely, and allow to rest on the counter for about 2 hours. If you go over 2 hours...don't worry. It's not going to ruin anything.

Place in the fridge for a bit. Over night would be good. Up to 7 days is fine. The dough is easier to handle once it's been chilled.

Lightly dust the top of the dough and grab a big handful, about 1 pound, and shape it into a nice tight ball by rotating the dough in your hands and 'pulling' the dough down and under. This should only take a few seconds.

Dust a pizza peel with corn meal or flour, or use a sheet of parchment paper and set the ball of dough on it and let it rise, covered loosely with a piece of plastic wrap. (The rise time is dependent upon the temperature of the surroundings. The book says 1 hour and 40 minutes. But if it's a bit on the cool side in your kitchen, it may take a bit longer. What I try to do is test the dough. I poke it with two fingers. If it springs back instantly...I know it's not done resting. The yeast hasn't completed its job. If the indent stays and bounces back very's a good guess that it's ready to bake.)

After about an hour or so of rising time....preheat the oven to 350' F for about 30 minutes if you're using a baking stone. If you're going to bake the bread on a cookie sheet (with the parchment paper), it only needs to preheat for about 10 minutes.

Once the dough is done rising, dust the surface with a bit of flour and slice it about 1/4 deep a couple of times. Bake for 45 minutes or until the inside temperature reads about 205' F (that's where the instant read thermometer comes in handy). If you're using parchment paper, remove the paper after about 15 - 20 minutes.

Allow to cool completely before slicing.

Pairs Well With


This is a lovely recipe from Artisan Bread in Five Minutes a Day. It's also a no-knead bread. Great for those who fear the yeast yet desire a lovely homemade loaf.

Just made this, very yummy!

Thanks for posting. I plan to try this recipe soon.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter