Recipe: Yummy Buttermilk White Bread

Buttermilk White Bread. This is the kids' choice--soft and moist. This is what moms choose--fresh homemade bread with real ingredients and without the preservatives of store bread.. Brush loaves with egg white before baking to produce a shiny crust.

Made from scratch dough makes a perfect slice for. Delicious nutritious loaf with real depth of flavour. This bread is what every decent sandwich bread should be. . . . it slices perfectly, it has a fragrant, tender crust, and it's just a bit chewy. You can cook Buttermilk White Bread using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Buttermilk White Bread

1. 🢂 4 cups of all purpose flour.
2. 🢂 1/2-1 cup of all purpose flour (dusting and adding to the dough just in case the dough is still soggy).
3. 🢂 21/2 tsp of instant yeast.
4. 🢂 2 tsp of sugar (or more).
5. 🢂 1 tsp of salt.
6. 🢂 2 tbsp of cultured buttermilk powder.
7. 🢂 11/2 tbsp of vegetable oil in your choice.
8. 🢂 11/2 of lukewarm water divided.
9. 🢂 of Melted butter for brushing.

Made from scratch, this Homemade White Bread Recipe is perfect for sandwiches, toast, or simply Milk - again, you'll use milk for a softer bread. At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. It is now made commercially by adding a bacterial culture to skimmed milk.

instructions Buttermilk White Bread

1. In the bowl or using glass measurement combine half of the lukewarm water, yeast, and sugar, let sit for 7-10 minutes.
2. Placed all the dry ingredients in to mixing bowl or a stand mixer. Add the remaining water, oil, and the yeast mixture. Knead at low speed until the dough comes together, soft but not sticky. Add a few more tablespoons flour if necessary. One tablespoon at the time. Continue to Knead until the dough pulls away from the sides of the bowl and is soft and smooth..
3. Transfer the dough to lightly greased bowl and make sure that it’s completely coated. Cover with a plastic wrap and let it rise in warm and draft-free place for about 1 hour or until doubled in size..
4. Lightly flour the work surface with remaining flour and turn out the dough on to it. Divide the dough into two equal portions. Use fingers to gently pat each half into 20x40cm rectangle (8x12 inches) and pressing it all over to remove any air pockets. Starting from the short end roll up into a tight roll and pinch the seams to seal then place each loaf into greased 8x4 inch loaf pan. cover with plastic wrap and let them rise for about an hour or until doubled in size..
5. Preheat oven to 400F. And bake the loaves for 20-25 minutes (depending of the oven) until it golden brown or when toothpick comes out clear..
6. Invert the bread onto a cooling rack, then re-invert bread and brush the top and side of bread with melted butter. Let it cool completely before slicing. Anyway, actually my husband and I enjoyed it when it was still warm. Give it try!.
7. HappyBaking❤️.

It transforms meats into melt-in-your-mouth masterpieces and baked goods into springy, moist. See my trick to PERFECT biscuits with no fancy tools needed!