Nothing warms the belly like a slice of freshly baked buttermilk bread. This traditional buttermilk bread recipe uses both yeast and baking soda.
Yield: 2 Loaves
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
- 1/3 cup shortening
- 3 Tbsp sugar
- 2-1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 cup warm water, 95 to 110 degrees F
- 1 Tbsp or 2 pkgs. (1/2 oz.) active dry yeast
- 5-1/2 cups bread flour, about
- 1/4 tsp baking soda
- In large bowl, mix together shortening, sugar, and salt. Add buttermilk, water, and yeast. Stir until yeast is dissolved. Mix in 3 cups of flour. Mix in baking soda. Mix in enough flour to make a stiff dough.
- Turn dough out onto floured board. Knead for about 8 minutes, adding more flour, a tablespoon at a time, as needed. Put dough in greased bowl and turn over so that the top of dough is greased. Cover and let rise in warm, draft-free place for 1 hour or until double in size. Punch down dough. Turn out onto floured board and knead for about 5 minutes. Form dough into 2 bread loaves and place in greased loaf pans. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
- Brush dough top with egg white, if glossy look is desired. Bake at 350 degrees F for 40 minutes or until brown and bread sounds hollow when you tap on the top. Remove loaves from oven and turn out onto rack. Let cool.