Buttermilk Bread Recipe King Arthur

Why another whole wheat bread recipe? You might ask. This one is different because it doesn't use any vital wheat gluten. It gives a very soft loaf. It is so soft that if you keep the baked loaf on a wire rack immediately after taking out of the oven, it gets all the grid marks. I can promise you one thing about this bread. You will not miss white bread at all. It is that good. I tried this bread because I was intrigued by the presence of baking soda in the recipe. Baking soda doesn't really make this bread rise. It gives the bread a very nice color. It also increases the acidity of the buttermilk which, probably makes it softer with more small holes. (Don't hold me on this one. I am just guessing)

Place the ingredients in the order of oil, buttermilk, salt, molasses, whole wheat flour, baking soda, yeast and start on dough setting. Let the cycle complete.

Shape the dough into a loaf. Grease a 9 X 5 loaf pan with vegetable oil spray. Place the shaped dough in the pan. Cover with oiled plastic wrap and let it rise above the rim of the pan (about 40 minutes or more). Towards the end of the rise time, preheat the oven to 375 F. Brush the loaf with the mixture of milk and oil. Place in the oven and bake for 20 minutes. Rotate the pan and reduce the temperature to 350 F. Bake for 10 - 15 minutes or until the internal temperature registers 200 F. Or the loaf sounds hollow when tapped at the bottom. Cool on the wire rack completely.

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I was in a hurry and I removed the baked bread from the pan and left it on the wire rack too soon. Loaf became lopsided due to that.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

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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.

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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.

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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.

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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).

Breaddad.com/wp Content/uploads/2021/09/bread Mach

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

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN,

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…

Whole Wheat Bread