Old Fashioned Buttermilk Bread
1-POUND LOAF 1 1/2-POUND LOAF 2-POUND
LOAF
(8 slices) (12 slices) (16 slices)
Buttermilk 3/4 cup plus 1 cup plus 1 2/3 cups
2 tablespoons 2 tablespoons
Butter or margarine,
cut up 1 tablespoon 1 tablespoon 2 tablespoons
Bread flour 2 cups 3 cups 4 cups
Sugar 1 tablespoon 4 teaspoons 2 tablespoons
Salt 3/4 teaspoon 1 1/4 teaspoons 1 1/2 teaspoons
Baking soda 1/8 teaspoon 1/8 teaspoon 1/4 teaspoon
FLEISCHMANN'S
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 1 1/2 teaspoons
Measure all ingredients into bread machine pan in the order suggested
by manufacturer, adding baking soda with flour.
Process on basic/white bread cycle; use medium/normal crust color
setting. Do not use delayed-bake feature. Remove bread from pan;
cool on wire rack.
Nutrition information per serving (1/12 of 1 1/2-lb recipe): calories
148; total fat 2 g; saturated fat 1 g; cholesterol 3 mg; sodium
290 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 5
g
Measuring Ingredients:
To measure liquid, pour into transparent liquid-ingredient measuring
cup; read measurement at eye level.
To measure flour, spoon into standard dry-ingredient measuring
cup; level with straight-edged knife.
Checking Dough Consistency:
Check dough after 5 minutes of mixing; it should form a soft,
smooth ball around the blade. If dough is too stiff or dry, add
additional liquid, 1 teaspoon at a time, until dough is of the
right consistency. If dough is too soft or sticky, add additional
bread flour, 1 teaspoon at a time.
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