Crustybuttermilkbread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
• Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
• The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
• It will be fine.
• Mix the salt, baking soda and sugar into 1 cup of the flour.
• Pour over the yeast, and mix until thoroughly combined.
• Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
• Keep adding flour until the dough comes together and is no longer sticky.
• Then let the dough knead in the machine 5-10 minutes.
• Take out of the bowl and finish kneading by hand until the dough is smooth.
• Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
• Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
• Set aside for the second rising.
• Heat the oven to 350 degrees F.
• Bake the loaves until done, about 30-45 minutes.

Steps:

• Proof yeast in warm water.
• Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Steps:

• Proof yeast in the warm water.
• Place margarine and buttermilk in a small saucepan and heat until margarine is melted, or microwave until melted. Cool to luke warm.
• Place sugar, salt, baking soda, buttermilk mixture and yeast in large mixing bowl.
• Add flour a little at a time, mixing until not sticky.
• Turn onto a lightly floured surface sprinkle some flour on top of the dough; knead for several minutes, the more you knead, the more it will rise!
• Place in a greased bowl, and turn once. Cover with a cloth and allow to rise in a warm place until double in size, around an hour to and hour and a half.
• Punch down the dough and place in a loaf pan that has been sprayed with cooking spray and floured. Spray the top with cooking spray, and allow to rise 40 minutes.
• Bake in a pre-heated 375°F oven for 10 minutes, then turn around and do it for 10 more. Turn down heat to 350°F and bake for about 7-12 minutes more. The loaf is done when evenly browned and hollow sounding when thumped.

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.