Buttermilk Bread

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Large mixing bowl
• •Wooden spoon or Danish dough whisk
• •Wire cooling rack
• •Instant-read thermometer (optional but helpful)

Instructions

1. 1

   Combine dry ingredients

   Whisk together the flour, salt, yeast, and sugar in a large mixing bowl. Keep the salt and yeast on opposite sides of the bowl when you add them. Salt can inhibit yeast if they sit in direct contact before the liquid brings everything together. This is a small precaution, but good habits start early.

   Weight measurements give you consistency. If using cups, spoon flour into your measuring cup and level with a knife. Scooping directly packs the flour and adds too much.
2. 2

   Add wet ingredients

   Make a well in the center of the flour. Add the softened butter, room-temperature buttermilk, and egg. Stir with a wooden spoon or Danish dough whisk until a shaggy mass forms. The dough will look rough and uneven. This is correct. Don't expect smoothness yet.

3. 3

   Knead the dough

   Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes using the heel of your hand to push the dough away from you, then fold it back over itself and rotate a quarter turn. Repeat this motion rhythmically. The dough will transform from sticky and rough to smooth and slightly tacky. When ready, it should spring back slowly when you press a finger into it and feel almost silky under your palm.

   Resist adding too much flour during kneading. A slightly tacky dough produces a more tender loaf. Use just enough flour to keep it from sticking to the board.
4. 4

   First rise

   Shape the dough into a ball by pulling the edges underneath and pinching them together. Place seam-side down in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1 to 1½ hours. The dough is ready when you press two fingers into it and the indentation fills back slowly, not instantly. A fast bounce means it needs more time. No bounce at all means you've gone too far.

   Your oven with just the light on creates a perfect 75-80°F proofing environment. No need for special equipment.
5. 5

   Shape the loaf

   Punch down the risen dough with your fist to release the large gas bubbles. Turn it onto a lightly floured surface. Press into a rough rectangle about 8 inches wide and 10 inches long. Starting from a short end, roll the dough tightly toward you like a jelly roll, pressing out air pockets as you go. Pinch the seam firmly to seal. Tuck the ends under and place seam-side down in a greased 9x5-inch loaf pan. The dough should fill about half to two-thirds of the pan.

6. 6

   Second rise

   Cover the pan loosely with a towel or oiled plastic wrap. Let rise until the dough crowns about 1 inch above the rim of the pan, approximately 45 minutes to 1 hour. The surface should look puffy and soft. Press gently with a fingertip. A slight indentation that slowly fills back tells you the loaf is ready for the oven.

   Start preheating your oven when the dough is about halfway through its second rise. A fully heated oven is essential for proper spring.
7. 7

   Bake the bread

   Bake in a preheated 375°F (190°C) oven for 30 to 35 minutes. The crust should turn deep golden brown. The loaf will sound hollow when you tap the bottom. For certainty, an instant-read thermometer inserted into the center should read 190-195°F. If the top browns too quickly before the interior is done, tent loosely with aluminum foil for the remaining baking time.

8. 8

   Cool completely

   Remove the loaf from the pan immediately and place on a wire rack. If you want a softer crust, brush the top with melted butter while still hot. Resist the urge to slice into it for at least 30 minutes, though an hour is better. Bread continues cooking as it cools, and the crumb needs time to set. Cutting too soon releases steam and leaves you with a gummy interior. Patience here pays off.

Chef Tips

• •Room temperature ingredients matter enormously in bread baking. Cold buttermilk shocks the yeast and slows fermentation unevenly. Set out your buttermilk and egg an hour before you begin, or warm the buttermilk gently to about 80°F.
• •If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 10 minutes. It won't have quite the same richness, but the acidity will do its work.
• •This bread freezes beautifully. Let the loaf cool completely, slice it, and freeze in a zip-top bag. Toast slices directly from frozen for breakfast.
• •The crust will soften as the bread cools and rests. If you prefer a crustier loaf, skip the butter brush and store the bread uncovered for the first few hours.
• •Double the recipe and bake two loaves. The second freezes perfectly, and you'll thank yourself on a busy weeknight when homemade toast appears without effort.

Advance Preparation

• •Dough can be made through the first rise, punched down, shaped, placed in the pan, covered tightly with plastic wrap, and refrigerated overnight. Let it come to room temperature and complete its second rise (about 1½ to 2 hours from the fridge) before baking.
• •Baked bread keeps well at room temperature, wrapped in a clean towel or stored in a bread box, for up to 5 days. The buttermilk extends freshness significantly.
• •Sliced bread freezes well for up to 3 months. Wrap the entire loaf tightly in plastic wrap, then foil, or freeze individual slices in a single layer before transferring to a freezer bag.

Frequently Asked Questions

Nutrition Information

1 serving (about 50g)