Buttermilk Bread II


This bread is delicious plain or toasted. I make it at least once a week.

Original recipe makes 2 loaves


1 1/2 cups buttermilk
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup margarine
1/4 cup white sugar
1/2 teaspoon baking soda
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
5 1/2 cups bread flour

  • PREP

    20 mins

  • COOK

    35 mins


    3 hrs


  1. Proof yeast in warm water.
  2. Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
  3. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  4. Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.


Calories: 163 kcal
Carbohydrates: 25.9 g
Cholesterol: < 1 mg
Fat: 4.4 g
Fiber: 0.9 g
Protein: 4.5 g
Sodium: 281 mg