Miss Carroll’s Buttermilk Bread

Miss Carroll's Kitchen - August 2023

A dear friend of mine is celebrating his birthday and I made him my buttermilk bread and took him a jar of my Papa Jac peach preserves. I hope he likes it as much as we do!

My husband and I enjoy this bread with soup and grilled cheese, toast and peach preserves, and plain with butter. I usually use white all-purpose flour but in this case, I used ½ all-purpose flour and ½ sprouted whole wheat flour. It is simply divine!!!

This bread recipe may be the best recipe for buttermilk bread and the best that I make!!! So here it is….

Prep Time: 25 minutes
Rising Time: 3 hours
Cook Time: 35-40 minutes
Total Time: 4 hours (during the 3 rising cycles, I worked in my flower garden)
Servings: 2 loaves of buttermilk bread

Cooking Tools

Two DoughMaker loaf pans
Mixer
Large Bowl
Bench Scraper

Buttermilk Bread Ingredients

¼ cup lukewarm water
1 tablespoon active dry yeast
3 cups buttermilk, preferably Bulgarian-style, full-fat
½ stick butter, plus 3 tablespoons, softened at room temperature
2-3 cups all-purpose flour, plus more for flouring surface to knead the dough
2 cups sprouted whole wheat flour
1 teaspoon salt
¼ teaspoon baking soda
2 tablespoons pure cane sugar
San Saba River Pecan Company Peach Pecan Preserves

Buttermilk Bread Directions

In a 2-cup measuring cup, combine lukewarm water and yeast. Stir, then, let set until foamy.
In a saucepan, combine buttermilk and butter. On low heat, heat until the butter is melted. Remove from heat and let cool to lukewarm.
In a mixer, combine 2 cups of all-purpose flour and 2 cups of sprouted whole wheat flour with salt, baking soda, and sugar. Whirl to combine.
With the mixer on low, add the buttermilk and butter mixture to the flour mixture. Mix, then, add the yeast mixture. If the dough is too moist, add 2 tablespoons of all-purpose flour until the dough is loosely forming a ball.
Transfer the dough to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Butter a large bowl and place dough in it. Cover with a clean kitchen towel and let rise for 1 ½ hours. Punch it down and let it rise again for 45-60 minutes.
Transfer dough to floured surface and knead for 1 minute. Cover with a kitchen towel and let rest fo 10 minutes.
Divide the dough into to two portions and place in 2 buttered loaf pans. Let rise for about 45-60 minutes.
Bake at 350 degrees for 45-60 minutes or until nicely golden brown.
Set pans on wire racks and brush the tops with 2 tablespoons of softened butter.
Great with San Saba River Pecan Company Peach Pecan preserves.