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Soft Buttermilk Sandwich Bread
A beautifully soft homemade white sandwich bread, with a touch of extra flavor from buttermilk. This bread is fantastic for sandwiches, toasting, or right out of the oven. With added ginger to make it stay fresh longer!
Course
Bread
Cuisine
American
Prep Time
2
hours
hours
Cook Time
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
16
servings
Calories
237
kcal
Author
Kylee Ayotte
Ingredients
1
Tbs
yeast
I use bread machine yeast
½
tsp
powdered ginger
1
tsp
granulated white sugar
1/4
cup
water
warm
2
cups
buttermilk
warm
1/3
cup
honey
1
tsp
salt
1
tsp
baking soda
6
cups
bread flour
divided
1/4
cup
butter
melted
OPTIONAL
Extra butter for brushing on baked loaves
Instructions
Bread Machine:
Add the yeast, ginger, sugar and water to the bowl of your bread machine.
Combine the buttermilk, honey, salt and baking soda together and add to the bread machine.
Add 3 cups of the flour, and put the machine on the “dough” cycle”
Add the melted butter and the remaining flour.
Let the machine complete the cycle.
Remove dough from machine, punch down and divide into 2.
Shape into loaves, and add to 2 buttered bread tins (or glass pans).
Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
Preheat the oven to 400F.
Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes.
Remove the loaves from the oven and brush with the extra butter (if using)
Allow to cool completely on a wire rack (covered with a kitchen towel)
Slice.
Devour.
Stand Mixer:
In your mixer fitted with the dough hook, combine the yeast, ginger, sugar, and warm water.
Allow to get puffed up and foamy (about 5 minutes).
Combine the buttermilk, honey, salt and baking soda together, then add it to the yeast mixture.
Add 3 cups of the flour and mix until smooth.
With the mixer on low, add the melted butter and remaining flour.
Knead on low until the dough becomes smooth and elastic, about 8-10 minutes.
Remove from mixer, and turn out onto a floured surface.
Grease a large bowl, and add the dough to the bowl.
Cover, and rise for 1.5 hours (it needs to double in size)
Punch down and divide into 2.
Shape into loaves, and add to 2 buttered bread tins (or glass pans).
Cover with a clean kitchen towel and leave somewhere warm for about 30 minutes.
Preheat the oven to 400F.
Cover the loaves loosely with tinfoil to prevent browning too fast, and bake for 30 minutes.
Remove the loaves from the oven and brush with the extra butter (if using)
Allow to cool completely on a wire rack (covered with a kitchen towel)
Slice.
Devour.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
41
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
282
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
140
IU
|
Calcium:
42
mg
|
Iron:
0.5
mg