Old-Fashioned Buttermilk White Bread

This was a White Bread challenge for me.  I've always wanted to learn how to make a good bread.  Getting a nice, crusty loaf straight from the oven is not an easy task.

I wanted to make an "everyday" bread that was easy to make since alot of us don't have the time to be baking bread!  The first recipe I tried was called "Easy Everyday Bread".  Throw all the ingredients in a bowl, let it rise in the fridge overnight and bake it the next day.  Sounds simple enough.

The measurements were totally off and I got something similar to a batter.

Recipe #2 was more of a traditional method.  The dough was more workable and had a nice rise.  It did not rise anymore than what you see here.

My yeast was not expired and these recipes called for all-purpose flour.

The birds are having a field day!

My last attempt!

A recipe directly from Red Star Yeast.

Bought some fresh yeast and BREAD FLOUR!

Why should you go through all this trouble?  When the weather gets cool, I like to bake and when I saw the ingredients in a loaf of store-bought bread - Home Pride Honey Wheat (which is what I usually buy) it was kind of disturbing.

Enriched wheat flour (flour, barley malt, ferrous sulfate (iron), “B” vitamins (niacin, thaimine mononitrate (B1), riboflavin (B2), folic acid)), water, sweetener (high fructose corn syrup or sugar), yeast, wheat bran, whole wheat flour, wheat gluten, molasses. Contains 2% or less of: soybean oil, salt, sweet dairy whey, butter (cream, salt, enzymes), maltodextrin, honey, corn syrup, calcium sulfate, soy flur, dough conditioners (may contain: dicalcium phosphate, calcium dioxide, sodium stearoyl lactylate, ethoxylated mono and diglycerides, mono and diglycerides, and/or datem), yeast nutrients (may contain: ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium phosphate, and/or ammonium phosphate), cornstarch, wheat starch, vinegar, natural flavor, beta carotene (color), enzymes, calcium propionate (to retain freshness), soy lecithin.

This recipe is for just one loaf of bread.  I was not going to make more until I was sure about this recipe.  Twice bitten!  This can easily be doubled for two loaves.  You can visit Red Star for directions using a Bread Machine, a hand-held mixer or Food Processor method.

1/4 cup plus 1 Tbsp. water

3/4 cup buttermilk

3 Tbsp. vegetable oil

3 cups bread flour

1/3 cup oatmeal

1 +1/2 tsp. salt

3 Tbsp. sugar

2-1/4 tsp. Active Dry Yeast (1 pkg.)

Stand Mixer Method

Dissolve yeast in warm water and let stand 5 minutes.

Warm up buttermilk to about 80 degrees, or room temperature

Combine dry ingredients and liquid ingredients in mixing bowl with paddle attachment for 4 minutes on medium speed.

Gradually add flour and knead with dough hook 5 to7 minutes until smooth and elastic.

Place dough in lightly oiled bowl and turn to grease top.  Cover; let rise until doubled (about 1 hour).  Turn dough onto lightly floured surface;  punch down to remove air bubbles.  Roll or pat into a 14 x 7-inch rectangle.  Starting with the shorter side, roll up tightly, pressing down into roll.  Pinch edges and ends to seal.  Place in a greased 9 x 5 loaf pan.  Cover; let rise 1 more hour.

 Not perfect, but its over the top of the pan!

Bake in preheated 375 degree F. oven 30 to 40 minutes.

Remove from pan and let cool.

Cinnamon Honey Butter

Mix together 1 stick unsalted, softened butter
1/2 cup confectioner's sugar
1/4 cup honey
1 tsp. cinnamon
Pinch of salt

Use the Cinnamon Honey Butter on toast, pancakes, waffles, sweet potatoes, etc.
Try and bake a loaf on the weekend when you are not so busy.  The yeast is doing all the work - not you!

~Red Star Original
Sharing with The Country Cook - Weekend Potluck