Buttermilk BreadThis recipe uses half all-purpose flour and half whole wheat flour for a slightly lighter loaf. The buttermilk offers a slight tang with a rich, full flavor.
Preheat oven to 350°F. Add warm buttermilk, yeast, and honey to WildSide jar and secure lid. Press "Pulse" 2 times. Allow yeast to proof for 5–10 minutes. Combine flours and set aside.
Add salt, lemon juice, butter, egg, and baking soda to jar. Secure lid and press "Pulse" 2 times. Add ⅓ of flour to jar, secure lid, and pulse 2 times. Add next ⅓ of flour, secure lid, and press "Pulse" 4–6 times. Add last ⅓ of flour, secure lid, and press "Pulse" 8–10 times or until all flour is incorporated and dough ball forms.
Allow dough to rest in jar for 10–15 minutes. Dump dough ball onto oiled surface and shape loaf. Place shaped loaf, seam side down, into 9-x-5-inch greased loaf pan. Cover loaf pan, and allow dough to rise for 20 minutes in warm place or until dough has topped pan by approximately 1 inch.
Bake for approximately 22–25 minutes or until done. Remove bread from pan, and allow to cool on wire rack before slicing.
- Servings 16.0
- Sodium 170 mg
- Serving Size 1 slice
- Carbohydrates 23 g
- Calories 120
- Fiber 3 g
- Fat 2.5 g
- Sugar 4 g
- Saturated Fat 1 g
- Protein 5 g
- Cholesterol 20 mg
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