Description
Buttermilk American Sandwich Bread – Homemade American Sandwich bread made with real fresh ingredients like buttermilk, honey and flour. This made from scratch dough makes a perfect slice for sandwiches and toast.
Ingredients
Units Scale
- 1 cup buttermilk (110 degrees)
- 1/3 cup warm water (110 degrees)
- 3 tablespoons honey
- 2 tablespoons unsalted butter (melted)
- 3 1/2 cups bread flour
- 2 1/4 teaspoons instant or rapid rise yeast
- 2 teaspoons salt
Instructions
- Heat oven to 200 degrees. Once the temperature reaches 200, maintain the heat for 10 minutes, then turn the oven off.
- In a 4-cup liquid measuring cup, whisk together buttermilk, water, honey, and melted butter. Using a stand mixer fitted with a dough hook, combine flour, yeast, and salt on low speed. Slowly add the milk mixture and let the dough come together for about 2 minutes. Increase the speed to medium and knead until the dough is smooth, about 10 minutes. Scrape the bowl down as needed. Transfer the dough to the lightly floured counter and knead by hand to form a smooth, round ball.
- Place dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in the warmed oven for 40-50 minutes or until doubled in size. Alternatively, if you need your oven space, let the dough rise in a warm spot in the kitchen for 45-60 minutes, or until doubled in size.
- Grease 9 x 5 loaf pan. Transfer the dough to a lightly floured surface and press it into a rectangle, 1 inch thick and no longer than 9 inches, with the long side facing you. Roll dough towards you into a firm cylinder, keep the roll tight by tucking it under itself as you go. Turn the loaf seam side down in the pan, pressing gently into the corners. Cover the loaf loosely with plastic and let it rise at room temperature for 30 minutes. The dough should barely spring back when poked gently.
- Keep one oven rack in the lowest position and place the other in 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 on the middle rack. Bake until crust is golden brown or a thermometer reads 195 degrees, 40 to 50 minutes.
- Transfer the pan to a wire rack and let it cool for 5 minutes. Remove the bread from the pan, transfer it to a wire rack, and let it cool to room temperature, about 2 hours.
- Slice and serve. (Bread can be wrapped in double-layered plastic wrap and stored at room temperature for 3 days. Wrap with an additional layer of foil and freeze up to a month.)
Notes
To make buttermilk. Simply take 1 Tablespoon of vinegar and place it into a liquid measuring cup. Fill to the one cup line for 1 cup of buttermilk. Let it rest for 5-10 minutes until thickened or curdled. Use in the recipe as you normally would.
- Prep Time: 25 minutes
- Rise/Rest Time: 80 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
