Lovely Bread Recipe

Hello everyone, and welcome.

I’m going to share with you how to make this lovely bread.

This is a basic bread recipe with a little bit of a twist to it. If you enjoy baking different varieties, explore this easy moist banana bread recipe for another delightful loaf.

Why You’ll Love This

I came across this recipe, had to share with y’all.

oh my gosh, it feels so nice to the touch.

And if you can even see that it’s just nice and pillowy soft and that’s going to make some nice pillowy soft bread.

The texture of this bread. It is just incredible.

It is just nice and soft.

Ingredients

buttermilk (one and a half cups, plus about a tablespoon to two tablespoons at the most for additional kneading)
bread flour (three and a half cups) (You can also use regular all-purpose flour as well.) (A little bit more for countertop)
unsalted butter (two tablespoons)
regular table salt (one teaspoon)
active dry yeast (one tablespoon) (If you are going to be using the yeast packets, each packet of a yeast is two and a fourth teaspoons. You want to do your measurement that you end up coming up with one tablespoon.)
granulated sugar (two tablespoons)
nonstick canola spray
soft butter (for greasing the loaf pan)
butter (for brushing on the cooled bread)

Instructions

Melt some unsalted butter and let that butter cool.
Aerate the flour and spoon your flour into your measuring cup.
In a medium sized bowl, combine three and a half cups of bread flour, one teaspoon of regular table salt, and one tablespoon of active dry yeast.
Blend the flour, salt, and yeast together with your fork. Set that aside.
In a large bowl, put one and a half cups of buttermilk.
Add two tablespoons of the melted unsalted butter to the buttermilk.
Add two tablespoons of granulated sugar to the liquid mixture.
To your liquid, add in the dry ingredients a little bit at a time, mixing it in and around until you have everything added into one bowl total.
Mix from bottom to top and pressing.
Switch from using your spatula to your hand and feel the dough to see the moisture level content.
If needed, add in about a tablespoon to two tablespoons at the most of additional buttermilk a little bit at a time, stirring and blending from the bottom where it’s typically going to be drier in the bowl to the top.
Gather your dough until it’s all turning into one big ball.
On a nice clean surface on your countertop, put maybe about a tablespoon to two tablespoons at the most of bread flour.
Knead this dough for 10 to 12 minutes, pushing your dough away from you with your palms and gathering it back to you with your fingertips.
Take your bowl, clean it out, spray it with a little bit of nonstick canola spray, and put your dough ball in the middle.
Cover it with some plastic wrap and let this rise in a nice warm place, such as in your oven (turned on to about 250, then turned off, with residual heat).
Let the dough rise for about an hour until your dough is doubled in size.
Once your dough is doubled in size, take it out of the bowl and knead it again, really gently for just about a minute.
Take a rolling pin and roll the dough out to just about a couple of inches in thickness.
Fold the dough over, almost like a burrito.
On the edges where you have the seam, go ahead and press your seam.
Folded in the ends, stretch it out a little bit.
Pinch the sides and pinch the seam.
You have a nice loaf that you’ve created. This homemade bread can also be transformed into a delicious homemade garlic bread recipe with butter and parmesan. Put it in a nine by five by three loaf pan that you have lightly greased with some soft butter.
Use your same plastic wrap, cover your loaf, and put this back in your oven.
Let this go ahead and rise for 35 to 45 minutes until it has doubled and the loaf will fill out into your loaf pan.
Preheat your oven to 350 degrees.
Bake the bread at 350 for 30 to 35 minutes.
Let this go ahead and cool in the pan for about 10 to 15 minutes.
Shake the loaf from the pan and quickly lift your loaf right out of the pan.
Let this cool for another 15 minutes, so it is cooled down a bit but is still warm enough.
Put a little bit of butter on it.
Totally let your bread cool down significantly before cutting. You can also use this cooled bread to make easy homemade bread cubes for perfect stuffing later.

Cooking Tips

Typically, it is always going to be best when you’re baking with yeast breads, especially to measure or whether to weigh your ingredients, but you don’t have to have a scale in order for it to come out great. These same principles apply when you bake cake easy recipe at home for perfect results.
You do not want to have your buttermilk ice cold when you’re making this so we can be just like on the countertop, which is fine.
Be sure to shake your buttermilk.
You definitely want to touch your dough and see like how dry it is, how wet it is.
Always make sure that you’re stirring and blending from the bottom because that’s where the flour settles.
You want to have a nice clean surface that you’re working with.
Make sure that you just put maybe about a tablespoon to two tablespoons at the most. If you need to add a little bit more flour as you’re kneading, go ahead and add that flour but a little bit at a time.
It’s very important that you want to knead this dough for 10 minutes, 10 to 12 minutes for sure.
You want to make sure your dough never dries out but does stay a little sticky, a little tacky is another word that kind of describes how it is.
You don’t want to cut it when it is hot or too warm because then it does change the texture of the bread. So definitely let this cool down. It could be warm but you don’t want it to be too warm, okay?

Serving Suggestions

I also have some of my homemade apple butter that I make in my crock pot.
We are going to have that with some of this buttermilk loaf that we made.
I have cut it so piece and I am going to put some butter on it.
So I am getting your bite ready, making sure we have a nice bit of butter on that for you.
I am going to go ahead and put a little bit of our apple butter on this side so we can try a little bit of our homemade apple butter.

I hope you give this recipe a try. If you’re looking for more baking adventures, discover 8 easy baking recipes from scratch to expand your skills.

Well, that is it for me today and remember it’s always good.

When to bond, it’s cooking for the family.

I’ll see you on the next one.

Bye bye, everybody.

Easy Soft Buttermilk Bread for a Perfect Loaf

This lovely buttermilk bread recipe yields an incredibly soft, pillowy loaf with an amazing texture. It’s a basic bread recipe with a twist, perfect for enjoying with butter or homemade apple butter.

1 1/2 cups buttermilk, plus 1-2 tablespoons for additional kneading (if needed)
3 1/2 cups bread flour, plus more for countertop
2 tablespoons unsalted butter, melted (for dough)
1 teaspoon regular table salt
1 tablespoon active dry yeast (or 1 1/4 yeast packets)
2 tablespoons granulated sugar
Nonstick canola spray (for greasing bowl)
Soft butter (for greasing loaf pan)
Butter (for brushing on cooled bread)

Melt 2 tablespoons of unsalted butter and let it cool completely.
Aerate the bread flour by spooning it into your measuring cup.
In a medium bowl, combine 3 1/2 cups of bread flour, 1 teaspoon of regular table salt, and 1 tablespoon of active dry yeast. Blend with a fork and set aside.
In a large bowl, pour 1 1/2 cups of buttermilk. Add the cooled melted unsalted butter and 2 tablespoons of granulated sugar to the buttermilk.
Gradually add the dry flour mixture to the liquid mixture in the large bowl, mixing with a spatula until all dry ingredients are incorporated. Mix from bottom to top, pressing as you go.
Switch from using a spatula to your hand to feel the dough’s moisture level. If the dough seems too dry, add 1 to 2 tablespoons of additional buttermilk, one tablespoon at a time, stirring and blending from the bottom up until the dough comes together into one ball. The dough should be slightly sticky and tacky.
Lightly flour a clean countertop with about 1-2 tablespoons of bread flour. Turn the dough out onto the floured surface.
Knead the dough for 10 to 12 minutes, pushing the dough away with your palms and gathering it back with your fingertips, until it is smooth and elastic. Add extra flour sparingly if needed, a little bit at a time.
Clean out the large bowl, spray it with a little nonstick canola spray, and place the dough ball in the center.
Cover the bowl with plastic wrap and let the dough rise in a nice warm place (such as in an oven turned to 250°F then turned off, using residual heat) for about 1 hour, or until doubled in size.
Once the dough has doubled in size, take it out of the bowl and gently knead it again for just about 1 minute.
Using a rolling pin, roll the dough out to a thickness of about a couple of inches.
Fold the dough over, almost like a burrito. Press the seam to seal. Fold in the ends, stretch it out a little bit, and pinch the sides and seam to form a nice loaf shape.
Lightly grease a 9x5x3 inch loaf pan with some soft butter. Place the formed loaf into the prepared pan.
Cover the loaf pan with the same plastic wrap and put it back in your warm place to rise again for 35 to 45 minutes, or until the loaf has doubled and fills out the loaf pan.
Preheat your oven to 350°F (175°C).
Bake the bread in the preheated oven for 30 to 35 minutes, or until golden brown and cooked through.
Let the bread cool in the pan for about 10 to 15 minutes.
Shake the loaf gently from the pan and quickly lift it out. Place it on a wire rack to cool for another 15 minutes, so it is cooled down a bit but is still warm enough.
For serving while warm, you can brush a little soft butter on the cooled bread.
Allow the bread to cool down significantly before cutting to maintain its texture.

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