Buttermilk Bread Recipe South Africa

Buttermilk Bread is the perfect foil for a BLT, a turkey club, a PB&J, or a Bombay Sandwich. It’s also great for toast or just spread with a bit of butter, jam, or Quince Jelly. Or even just eaten all by itself. What I’m saying is, Buttermilk Bread is about to become your new best friend.

I did not grow up in a house where bread was baked. In fact, despite being an amazing cook, my mother is afraid of bread. No, she’s not a low-carb dieter or even a gluten-free devotee. It’s not actually eating bread that scares

Bear in mind that I’m talking about a professional foodie—once a restaurant critic and food writer—who routinely makes desserts with names that include words like “soufflé” and “brulée.” A woman who once called

Buttermilk And Onion Bread Recipe

In the kitchen, there are, in fact, only two things that intimidate my mother: The impending arrival of guests (see my previous post, Roasted Red Pepper Soup) and baking bread.

“That whole yeast thing just scares me, ” she shrugs. “And all that kneading and rising? I’m sure I’d do it wrong and, oh, I don’t know…” her voice trails off and suddenly she’s busily whisking a roux or butterflying a pork loin.

My mom is not alone in her bread-o-phobia. A lot of people dismiss any fleeting urges they might have to bake bread. They think it’s too difficult, time-consuming, or technically challenging.

Buttermilk, Honey And Smoked Salt Bread

But here’s a delicious secret: Freshly baked homemade bread is a cheap trick that never fails to impress precisely because most people never bother to try it.

The truth is, the simplest kitchen science leads to awe-inspiring results. Use the right flour and give your dough ample time to rise. In other words, just find a good recipe and follow the instructions. You will be pleasantly surprised and delighted by the fragrant, tasty, soul-satisfying loaves that issue forth from your own oven.

Our Magical Asiago Fig Bread, which you’ll find the recipe for in The Lazy Gourmet, is a perfect example of this: A no-knead bread that only requires lots of rising time.

Homemade Buttermilk Bread (two Loaf) Recipe

This quick and easy Buttermilk Bread recipe is shockingly easy to make, and the whole thing can be done in an afternoon. Plus, it’s a great way to use up that quart of buttermilk you bought for a recipe that required only a few tablespoons—this one uses a whole cup and a quarter.

The most important thing I’ve learned in my bread-baking experiments over the years is that the flour you choose matters. What’s the difference between bread flour and all-purpose flour, you might ask? Bread flour has a higher protein content, and protein is what gives bread its loft.

Made with bread flour will rise higher and develop an airier crumb. Using bread flour, which is available at any supermarket, in this recipe will give you a majestic loaf with a delicate crumb and a slightly crunchy crust.

Buttermilk Rusks South African Recipe

This fluffy, slightly sweet, slightly tangy bread is the perfect foil for melty butter, peanut butter, jam, honey, or any other spread. It’s great for sandwiches and makes a fantastic bread pudding, too.

Oh, and did I mention that it is really easy to make and basically foolproof? I’m planning to bake up a loaf for my mom the next time she visits and really

Adapted from Fast Breads by Elinor Klivans, via Leite’s Culinaria. Be sure to use bread flour (I like King Arthur Unbleached Bread Flour, which is widely available in supermarkets).

Banting Buttermilk Rusks

Serving: 1 Calories: 231 kcal Carbohydrates: 36 g Protein: 8 g Fat: 6 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Cholesterol: 32 mg Sodium: 279 mg Fiber: 2 g Sugar: 3 g

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

No Knead Buttermilk Bread

Hi! I’m Robin, a cookbook author, recipe developer, and obsessive home cook. I share  recipes from around the world that are easy, fresh, and irresistibly delicious. Let’s make every meal a flavor adventure! Read more…Homemade Buttermilk Bread made easy at home with 6 ingredients! This buttermilk bread recipe creates a soft loaf that has incredible flavor & can even be made in your bread machine.

Making this quick bread recipe is so simple, made with just a handful of ingredients that are most likely already in your kitchen and pantry. Buttermilk bread has such a delicate texture and tastes incredible too, give it a try today and see how amazing it is!

If you have never baked homemade bread before, here are a few tips that will help you make the most delicious and soft bread ever.

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YES! I have had wonderful results making this Buttermilk Bread in my bread machine. You don’t have to make any ingredient changes either- simple add them to your bread machine pan in the order listed below. I used the “Basic White Bread” setting with a light crust and it turned out beautifully.

*You can substitute regular milk + lemon juice for buttermilk, but you won’t quite get the full texture and flavor of this bread. So add buttermilk to the grocery list; you’ll love it!

Then, in a separate bowl, combine the salt, flour and yeast. Whisk the dry ingredients together to combine, then add them to the wet buttermilk mixture in the mixing bowl. Mix all ingredients together until well combined (I use a KitchenAid Mixer.)

Honey Buttermilk Bread Recipe Using A Bread Machine

I like about a quarter sized amount of dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk. Once you have achieved a good consistency, mix the dough on low for about 6-7 minutes (or knead by hand about 10 minutes). Proper kneading is critical to great textured homemade bread!

Once the dough is done kneading, proceed to cover the bowl with a towel and let it rise in a warm place for about 1 hour; until the dough has doubled in size.

After the first rise, punch the dough down and knead several times, then shape the dough (I like to roll mine, then tuck the ends under) and place in a greased bread loaf pan. Place the dough back in the warm spot and let it rise for another 30-45 minutes.

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Get the oven preheating to 350 degrees F. Once the second rise is complete, bake the dough for about 30-35 minutes, until the top is golden brown.

Let the bread cool in the pan for 10-15 minutes after baking is complete, then overturn the pan and turn the loaf out onto a cooling rack or folded towel to finish cooling.

Homemade Buttermilk Bread can now be baked fresh in your kitchen with this easy recipe! This buttermilk bread recipe creates a soft loaf that has incredible flavor and can even be made in your bread machine.

Strawberry Buttermilk Bread • The View From Great Island

Calories: 177 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 241 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 108 IU | Vitamin C: 0.001 mg | Calcium: 41 mg | Iron: 2 mg

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favoritethermometer is the Thermapen. It’s super fast and incredibly durable. Anothergreat cooking thermometer is the ThermoPopwhich is a more basic version that works just as well!

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking.  I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

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I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Since this bread contains a lot of milk, I don’t take it out of the oven until it reaches 200 degrees F. The top will be golden brown.

Homemade Buttermilk Bread can now be baked easily and fresh from the comfort of your own kitchen! This buttermilk bread recipe creates a lovely delicate loaf that has wonderful flavor and can be made in your bread machine.

I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...This is a delightful bread to make, quick and uncomplicated, and needs no rising. For all its simplicity, it will surprise you with its delicious flavour and pleasing texture.

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Tony Jackman