Simple Buttermilk Loaves
This rustic, soft, simple yeast bread is the perfect homemade treat for BLT's, peanut butter and jelly sandwiches or simply served plain with a smear of butter and jam. Buttermilk makes these loaves rich and tender.
Prep Time25 mins
Cook Time45 mins
Total Time2 hrs 40 mins
Servings: 2 loaves
For the Dough
- 1/2 cup Warm Water
- 2 packets instant active dry yeast or bread machine yeast
- 2 cups AE Dairy Buttermilk
- 1 tsp Salt
- 3 large Eggs
- 5 tbsp Butter at room temperature
- 1/3 cup Sugar
- 6 1/2-7 1/2 cups All Purpose Flour
Combine water and yeast, set aside until foamy. Add remaining ingredients (only 6 1/2 cups flour at this point), mix together until well combined in a stand mixer fitted with a dough hook or by hand in a large mixing bowl with a wooden spoon or clean hands.
Turn dough out onto a large, floured work space. (If VERY sticky, add the remaining flour, a bit at a time.) Knead by hand 8-10 minutes until smooth and elastic. Place in a greased bowl, and cover with plastic wrap. Let rise for 45 minutes in a warm area (or until dough has doubled in bulk.)
Preheat oven to 350. Grease two loaf pans. (I like 8x4 inch pans, it makes a taller, prettier loaf.) Punch dough down, divide into two pieces. Shape into loaves by rolling up and pinching seam. Rock dough back and forth until long shape is achieved. Place into greased pan, repeat.
Let dough rise, don't forget to grease top of formed, pre risen loaf, and covered with plastic, for 45 minutes to 75 minutes, until doubled in bulk, or well above the top edge of the pan.
Combine egg and water, whisk well. Brush onto tops of loaves.
Bake at 350 degrees for 45-55 minutes or until loaves sound hollow when tapped or reach 190 degrees when probed with an instant read thermometer. Remove from oven, turn out onto cooling racks. Let dough cool for 1 hour before slicing. Makes 2 loaves, or 32 slices.