Buttermilk American Sandwich Bread – An all American Sandwich bread made excellent with the use of buttermilk. Bakes up beautifully and quickly. Start to finish in 2 hours.
This is by far my favorite sandwich bread right now. Even though it rises and bakes up within 2 hours there is no sacrifice to taste or quality. It’s an excellent choice for your standard loaf.
I love the role that buttermilk plays in this recipe. It gives it this great flavor and aroma.
As I mentioned it is my favorite right now so I won’t be trying anything new for a little while as far as sandwich bread goes. It slices up so nicely compared to others I’ve tried that resulted in lots of crumbs or tearing.
This sandwich bread works excellent for peanut butter and jelly, grilled cheese, lunch meat and any other sandwich you can dream up. Who doesn’t love an all around awesome sandwich bread, right?
Do you know why I enjoy baking homemade bread? It totally beats all those preservatives in the bread. You’ve looked at the ingredients before. Totally alarming. I know. It’s hard to stay away from processed foods. I understand. And we do enjoy some here in our house. But if I can avoid buying sandwich bread over and over by all means that’s what I try to do.
It’s impossible to always steer clear for sake of time. But I try to bake 2 loaves at a time so that helps. So I use one and freeze the other. Also my kids don’t eat as many sandwiches as they used to so 2 loaves will usually last 2 weeks here. And my husband very rarely eats sandwiches.
Well, that’s fine with me because I could easily eat grilled cheese every other day. Yum!
Hope you get a chance to try this all around easy sandwich bread. You’ll be glad you did!
Til we meet and eat again friends,
- 1 cup buttermilk (110 degrees)
- ⅓ cup warm water (110 degrees)
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 3½ cups bread flour
- 2¼ teaspoons instant or rapid rise yeast
- 2 teaspoons salt
- Heat oven to 200 degrees. Once temperature reaches 200, maintain heat for 10 minutes then turn oven off.
- In a 4 cup liquid measuring cup whisk together buttermilk, water, honey and melted butter. Using a stand mixer fitted with dough hook combine flour, yeast, and salt on low speed. Slowly add milk mixture and let dough come together, about 2 minutes. Increase speed to medium and knead until dough is smooth, about 10 minutes. Scrape bowl down as needed. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball. Place dough in large lightly grease bowl and cover with greased plastic wrap. Let rise in warm oven for 40 to 50 minutes until doubled in size.
- Grease 9 x 5 loaf pan. Transfer dough to lightly floured surface and press into rectangle and 1 inch thick and no longer than 9 inches, long side facing you. Roll dough towards you into firm cylinder, keep roll tight by tucking it under itself as you go. Turn loaf seam side down in pan, pressing gently into corners. Cover loaf loosely with plastic and let rise at room temperature for 30 minutes. Dough should barely spring back when poked gently.
- Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until crust is golden brown or thermometer registers reads 195 degrees, 40 to 50 minutes.
- Transfer pan to wire rack and let cool 5 minutes. Remove bread from the pan, transfer to wire rack, and let cool to room temperature, about 2 hours. Slice and serve. (Bread can be wrapped in double layered plastic wrap and store at room temperature for 3 days. Wrap with additional layer of foil and freeze up to a month.)
Recipe from : The Cook’s Illustrated Baking Book
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