Buttermilk Bread

Didn’t mean to stay away for so long…  Not sure how that happened…

Here’s a lovely loaf for a Saturday morning.  It rises like a dream and tastes a little like sourdough which is nice – I keep killing my cultures so have just given up on the real thing.  🙂

Buttermilk Bread

200 ml warm water

1 tspn dry active yeast

150 ml buttermilk

500g strong bread flour

1 tspn sugar

1 tspn salt

Olive oil

A little extra flour

  • Add the yeast to the warm water and set aside until the yeast foams a little (around 10 mins).
  • In a large bowl stir together the flour, salt, and sugar.  Add the yeasty water and buttermilk then stir to create a wet dough.  Leave for 5 mins.
  • Smear a little olive oil onto your work surface and plop the dough out onto it.  Knead for a couple of minutes. L:eave for five minutes.  Knead again.  Leave for five minutes.  Knead again.  (If dough is sticky, put a little flour on  your hands)
  • Place dough in a lightly oiled bowl and cover with a teatowel.  Leave in a warm (not too hot!) place for 30 mins until doubled in sized.
  • Knead the dough for a couple of minutes again and place back in the bowl for another 30mins.
  • Final stage.  Line a baking tray with baking paper and dust with cornmeal (or more flour if you don’t have cornmeal).  Place dough onto work surface and pull into a flattish rectangular shape.  Roll dough up lengthways and tuck the ends underneath.   Place seam side down and cover with the tea towel again.  Leave to double in size in the same warm place.
  • Meanwhile, heat your oven to 200 oC.   When oven reaches the right temperature place a cake tin of hot water in the bottom of the oven.  Leave for 10 mins to let the oven get steamy.
  • Dust the risen dough with cornmeal and use a serrated knife to make 3 slits across the top of the loaf.  Place in the oven and bake for 40 mins until golden.
  • Leave to cool on a rack before eating.


15 thoughts on “Buttermilk Bread

  1. sounds delicious – I love a bit of sour in my bread but haven’t even got around to starting a starter so something that gets a bit of that taste sounds great to me – and it looks great but is that a really fine cornmeal you have dusted yours with on top or is it flour?

  2. I made your bread yesterday as I had exactly the right amount of buttermilk leftover from making a cake….it is really good! Mine wasn’t as nicely browned as yours though. This will become a staple in our house, which could be dangerous as it is amazing with strawberry jam!

  3. Pingback: Buttermilk Bread | Shelterholic Now Food

  4. I love this recipe. A pliable, soft dough produces a beautiful loaf with nice crumb and great crust. It’s becoming my ‘go to’ recipe whenever I want to be sure of producing an impressive and tasty loaf. Of course, it works well when mixing up the flours as well, not just with strong white.

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