Wednesday, April 15, 2020

Buttermilk Sandwich Bread



What do you do on Easter weekend when you can't be with your family because of social distancing?  Bake bread!  At least, that's what I did.  It's was satisfying having something that turned out so delicious, I wanted to make it again and again (which I did in the past two weeks).  Quarantine carb heaven!

Unfortunately, I realize that it's very difficult, if not impossible, to find yeast right now.  Even flour is scarce in some areas. I was lucky enough to find an out-of-the-way store, which specializes in ethnic groceries, that carried 1pound packages of instant yeast.  Knowing that I could freeze yeast for up to a year, I didn't hesitate to buy the large quantity (which was only a little over 5 dollars, so a real bargain.  I also found it at another local grocery store today that offers pick up so keep checking with your stores, especially the smaller independent or co-op stores.


The first time I made this bread I didn't have buttermilk so used the DIY buttermilk hack, which is to add 1 tablespoon of white vinegar to 1 cup of milk and let it sit on the counter for 10 to 15 minutes to thicken.  The last time I made it I was able to use real buttermilk and I did not notice a significant  difference in taste but noticed that the bread was slightly more 'soft' in texture with the real buttermilk.

I have a bread machine, which I used just for the dough setting, but you can easily use a stand mixer with a dough hook or knead it on your counter the old-fashioned way.  Above you can see the dough ready to be punched down after the first rise, second is the shaped loaf (I like to keep tucking the dough underneath with the floured palms of my hands, and lastly, the dough after the second rise and ready to go into the preheated oven. I use a small sheet of parchment paper to use as a 'lift' to remove the baked bread from the hot pan to cool.


The finished loaf!  Did my husband hesitate after hearing the words buttermilk bread?  Yes, he did, but after he tasted it he told me it was really, really good :)


I waited 15 minutes for it to cool and cut a few slices it while it was still warm.  The dark crust and soft, interior is perfect for any kind of sandwich.


How could I resist the first warm slice with butter?  Oh my!


This past weekend, I used the same recipe and formed it into sandwich rolls instead.  I baked a small ham on Easter Sunday for the two of us, and we enjoyed these delicious rolls for our sliced ham sandwiches with Dijon mustard and looking forward to using them for ham salad spread next. 

Buttermilk Sandwich Bread


Printable Recipe

Note: This recipe makes 1 loaf of bread, and uses a 9 x 5 inch loaf pan. If you only have an 8-1/2 x 4 inch pan, measurements for that size are in parentheses.

The recipe will make about 1 dozen sandwich-sized rolls to use for sandwiches, hamburgers, etc.

1-1/8 cups buttermilk (1 cup), warmed slightly (if your home is dry you may need a little extra milk)
3 tablespoons honey (2 T)
2 teaspoons salt (1 tsp)
1-1/2 tablespoon butter, melted (1 T)
3 cups all purpose flour (2 cups)
2 teaspoons dry, instant yeast (1-1/2 tsp)
1 tablespoon melted butter for brushing on loaf before baking

Poppy seeds or Sesame seeds, optional, for making rolls.

Place liquid ingredients followed by the dry ingredients into your bread machine pan with yeast added last. Use the 'dough' cycle for the initial kneading and 1st rise.

Alternately, if you do not having a bread machine, in a large bowl, whisk together the salt, flour and yeast. In another smaller bowl, stir together the melted butter, honey and warmed buttermillk, then pour into flour mixture and stir until smooth it forms a soft dough. Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place into an oiled bowl, turning once to oil the top. Cover and let rise in a warm place until almost doubled, 1-1/2 to 2 hours. I like to turn my oven on to heat for 1 minute, then turn it off. Put the covered dough in the slightly warmed oven with the door closed to rise.

Meanwhile, prepare a loaf pan by cutting a piece of parchment to fit the pan lengthwise and long enough to hang over each edge to use as 'handles' to remove the hot loaf from the pan. Then spray the pan and parchment with non stick cooking spray such as canola oil.

After the dough cycle is finished on your bread machine, or after the dough has risen until almost doubled, remove it to a flour surface, gently deflate it and knead again for about 5 minutes. Form an oblong loaf shape about the size of your pan by tucking the sides under with the palms of your hands to for a tight loaf. Place the dough into the prepared pan, cover loosely with a tea towel and place in a warm place to rise again until doubled in size. The dough should have risen to about top of the loaf pan.

Preheat oven to 375 about 15 minutes before loaf is done rising.

Gently brush loaf with melted butter over the top and bake for approximately 30-35 minutes, depending on your oven. When the loaf looks golden and sounds hollow when tapped, it is probably done. I like to remove the loaf from the baking pan and return it to the oven rack to bake for 5 minutes longer to ensure a browned crust on the sides and bottom, but this is optional. You may also brush the top of the loaf when out of the oven with additional melted butter, if desired.

To make rolls, rather than bread, after the first rise and knead, divide the dough in half, then each half into thirds. Each third should make 3 rolls. I like to use a digital scale and use about 2 ounces of dough for each roll. Take each 2 ounce piece of dough and form it into a ball tucking the edges under with your palms as you turn it. Place the dough balls on a parchment lined baking sheet. Cover loosely with a tea towel and let rise in a warm place until doubled in size. After the dough has doubled, brush the tops of the rolls with melted butter and sprinkle with poppy or sesame seeds, if desired.

Bake rolls in a 375 preheated oven for about 20 minutes until golden.

Recipe adapted from Bread Machine Magic.

31 comments:

  1. wow Susan, that's a perfect loaf sandwich bread. Really love that soft, tender and even crumb and nicely golden crust. Well done!

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    1. Thank you, Angie! Such a wonderful comment coming from an accomplished bread maker like yourself :)

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  2. Good to hear from you Susan. That is some fine looking bread and we've been enjoying Bev's bread making while hunkered down.

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    1. Thank you, Larry! It's been difficult getting motivated to blog this past month. I seem to have the attention span of a gnat lately :)

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  3. Thank you! Since we have Peas in a Pod bread machines..I'll try it..looks lovely and the rolls too..I had bought a lot of yeast a long time ago..still viable.tested and true.
    Have you Googled Amazon and bread machines? here in QC hardly any and $$$$$$$

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    1. Thank you, Pea :) The bread is so good I've made it three times in two weeks. I have a loaf and the rolls in the freezer to pull out when we need them. I'm glad you have lots of yeast! I didn't realize there was a shortage until I started looking for it before Easter. I thought everyone was just baking for Easter but realize now that many just want to make their own bread while staying safe at home. I did check Amazon as I was going to put a link to my bread machine but the prices have skyrocketed. Yeast on Amazon and eBay, people trying to make a big profit which is so sad.

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  4. Wow Susan, this bread looks wonderful. Decades ago my mother-in-law would bake bread like yours. I loved eating it with butter and jam. Pinned!

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    1. Thank you, Gerlinde! It would be delicious with butter and jam :)

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  5. Oh Susan, your buttermilk sandwich bread looks so light and fluffy...the way I like it...thanks for sharing the recipe. Have a great weekend and stay safe!

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    1. Thank you, Juliana! I'm so glad I tried this one...it's delicious.

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  6. I am a bread baker, Susan, and your bread looks gorgeous. I don't know if I've ever told you, but I have a starter from the Civil War and have been using it since it was given to me, about 17 years ago. With yeast being hard to find, a friend recently asked if I'd share some, and I'm always happy to do so. I do make other kinds of bread, and I know that I'd love to try this one of yours. I have a good supply of yeast, too. Thank you for sharing the recipe. Happy weekend to you!

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    1. That starter of yours sounds so intriguing, Kitty. If you'd ever be willing to share some with me, I'd love some. Thank you, Kitty!

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  7. Looks absolutely beautiful and delicious!
    Takr care dear Susan !

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    1. Thank you so much, Gloria! We are doing our best to stay home as much as we can. I'm happy when I bake :)

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  8. Definitely need to try this. I've been looking for the perfect loaf and this could be it! Plus I LOVE bread!

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    1. Thank you, Abbe! It sure is a favorite here :) Comfort food indeed!

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  9. This looks absolutely delicious... nothing beats fresh bread!

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    1. Thanks very much! You are right about fresh bread...especially when it's fresh from your own oven :)

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  10. What a beautiful loaf! I love making bread as well, there is something so satisfying about it and the smell around the house... Enjoy your Sunday!
    Amalia
    xo

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    1. Thank you, Amalia! The smell is divine and the first warm slice....so good :)

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  11. I don't bake bread, but I sure like to eat it. This looks light and delicious and I'm sure it smells fabulous while baking.

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    1. Thanks so much, Judee! It's been one of the few rewards of staying at home :)

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  12. I finally got my hands on some yeast last week, Susan. I had a small stash before this whole thing started, but I was so happy to find more! Your buttermilk bread looks absolutely perfect! The smell of bread baking is one of the best things on Earth, I'm going to try your recipe! <3

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    1. I'm so glad you found yeast! After being a 1 lb package, I'll have yeast for a long while :) Thank you, Marcella, and I hope you enjoy is as much as we do!

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  13. Such a lovely loaf, Susan! There's nothing like fresh homemade bread, warm from the oven!

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    1. Thank you, Kelly, and you are right about that! Made another batch of sandwich rolls with the recipe yesterday :)

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  14. The bread looks amazing, so lovely risen and beautifully baked. Yum!

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  15. I cultivated sourdough a few years ago and I made so many wonderful things with it. This bread looks amazing and so fluffy. I think I must start cultivating again!

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    1. Thank you, Katerina! It's been a regular in our home lately :) I also need to get a sourdough starter going again!

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  16. There's nothing quite as comforting to me as homemade bread! This is perfect now (and anytime really!). I've baked a few loaves of bread since the 'stay home' orders were placed here. Now I'll add your recipe too!!

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I appreciate your comment!