This loaf smells like honey! I can’t wait for it to cool so I can try a slice 🙂 Here’s another sandwich loaf to add to the very short list of recipes I have tried. I have wanted to make bread that required the use of buttermilk for some time, and thankfully I had enough to make this. The bread is relatively healthy too, because there are only 2 tablespoons of butter in it. The other sandwich breads I have made require 4 or 6 and those recipes are for smaller loaves.
Verdict: This bread has a slight tang reminiscent of a sour dough – not too sour at all though. It’s perfect for sandwiches and toast and I like that this makes a large 9 inch loaf, which gives me about 16 slices worth – that’s lots of sandwiches! Thanks for reading, enjoy!
Buttermilk Sandwich Bread – Tracey’s Culinary Adventures
- 3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
- 2 teaspoons salt
- 1 cup cold buttermilk
- 1/3 cup water – hot
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 envelope (2 1/4 teaspoons) instant yeast
1. In a 2-cup measuring cup, pour hot water, buttermilk, butter and honey. Place in the microwave and heat for 30 – 45 seconds, take out and stir to combine the honey with the other ingredients. Make sure the mixture isn’t too hot, but it should be warm – 110 degrees.
2. In your standing mixer bowl, add 3 1/2 cups of the flour, yeast and salt and mix to combine. Pour your wet into your dry ingredients and stir until a rough dough forms – it will be sticky! Using your dough hook, knead for 5 minutes but take a couple breaks in the kneading to scrape the bowl and dough hook down. *My dough was super sticky, I had to use all the reserved flour to make mine slightly less sticky* If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time (up to 1/4 cup total) until the dough is no longer sticky. Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
3. Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and place in warmed oven until dough doubles in size, 60 to 80 minutes.
4. Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With long side facing you, roll dough firmly into a cylinder, pressing firmly with fingers to make sure the dough sticks to itself. Place dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all 4 sides of the pan. Cover with plastic wrap and set aside in a warm spot until the dough crests over the top of the pan by 1 inch, about 30 minutes. During the last 15 minutes of the rise, preheat your oven to 350.
5. Bake for 40 to 50 minutes or until your loaf internal temperature reaches 195 degrees. Turn out and cool on a wire rack – cool completely before slicing.