Buttermilk Sandwich Bread
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
16 servings
-
Calories
133 kcal
-
Course
Main Course
-
Cuisine
American
Buttermilk Sandwich Bread
Description
This buttermilk sandwich bread features a mixture of unbleached all-purpose flour, sugar, kosher salt, optional wheat bran, instant yeast, buttermilk, butter, and egg. The warm buttermilk and melted butter combine with dry ingredients for a sticky dough that's beaten thoroughly for gluten development in a stand mixer. The dough is then transferred to a buttered loaf pan, brushed with melted butter for browning, and allowed to rise until close to the pan’s top.
Baking at 375°F yields a loaf with a firm, lightly browned crust and a tender crumb. The buttermilk lends subtle moisture and slight tang to the bread, while butter enriches the dough for pleasant softness, making it ideal for sandwiches or simply toasted with butter or jam.
Ingredients
- 1 1/4 cups buttermilk (either low-fat or full-fat)
- 2 tablespoons butter cold or room temperature, plus more for slicking the pan, unsalted
- 3 1/4 cups all-purpose flour unbleached
- 1 tablespoon granulated sugar
- 1 tablespoon wheat bran (optional)
- 1 teaspoon kosher salt
- 2 1/4 teaspoons (a 1/4-ounce or 7-g packet) instant yeast
- 1 egg large
- 2 teaspoons butter for brushing the loaf, melted
Instructions
- Butter a 9-by-5-by-3-inch loaf pan.
- In a small saucepan, heat the buttermilk and butter over medium heat until it registers about 130ºF(54°C) on an instant-read thermometer. Remove from the heat.
- In a stand mixer fit with the flat beater, mix together 1 1/2 cups of the flour, the sugar, wheat bran (if using), salt, and yeast on low speed just until combined. Add the warm buttermilk mixture and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute.
- Add the remaining 1 3/4 cups flour and continue mixing for 5 minutes. The dough will be sticky and will not come away from the sides of the bowl. Scrape the dough into the prepared pan and brush the top with the melted butter.
- Cover the pan loosely with waxed paper and let the dough rise to within 1 inch of the top of the pan, about 25 minutes. Position a rack in the middle of the oven and preheat it to 375ºF (190°C).
- Bake the loaf until the top feels firm and is lightly browned, about 40 minutes.
- Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely before slicing into roughly hewn hunks or slender sandwich slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 133kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 175mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
