One of the greatest things that sourdough has taught me is patience. When you're waiting the better part of a day to make a loaf of bread, it almost feels like cheating to use regular store bought yeast. Start to finish, this buttermilk bread takes roughly 3 hours. Every time I make this, I feel like I must be skimping out somewhere. Once I even tried using wild yeast starter to make it (just to sort of ease the guilt that comes with going back to instant yeast) but it just wasn't as good. Not even close. Plus my kids didn't care for it.
The recipe below is for a single 9x5 loaf pan, however it doubles well. I always make two loaves so I can freeze one. Although, the last time it only stayed in the freezer for about a day because the family devoured it so fast.
Just a quick heads-up... I don't use "cup" measurements with baking recipes. I've just been using digital scale and hand scoops for so long now. Maybe at some point (if I get enough complaints) I'll consider making a conversion sheet or something. Until then, I'd say, just do what I do, ask Siri.
Ingredients:
19 oz (1lb 3oz) all purpose flour
10 g (1.5 tsp) fine sea salt
80 ml (about 1/3 cup) water
3 tbsp of unsalted butter
240 ml (about 1 cup) of buttermilk
65 g (3 tbsp) honey
1 envelope (2 1/4 tsp) instant or active dry yeast
2 tbsp of salted butter (reserve for later)
Step 1) Start by bringing water to a boil. Add in unsalted butter to melt. Weigh out the honey in a heat proof cup. Pour in the water/butter and stir. Stir in the cold buttermilk. Using a thermometer (yes a kitchen thermometer), check the temperature of the liquid. The liquid should be between about 85-100 degrees F. If it's too cold it will just take longer for the dough to proof. If it's too hot, the yeast can die. If it's too cold, it's okay to pour it back into a pan to heat it to within range. I've actually never had it be too hot using this method. When the temperature is safe, sprinkle the yeast and whisk for about 30 seconds. Set aside for 5 or so minutes while you do step 2.
Step 2) In the bowl of a stand mixer, add the flour and sea salt. Using a dough hook attachment, mix on low for about 30 seconds. Once the yeast mixture has rested for a few minutes, and with the mixer still running on low speed, slowly but steadily pour in the liquid. Once all the liquid has been added, you can turn the mixer up one or two notches. Just be careful not to have flour flying out or your wife won't be very happy. Mix on this lower setting until the flour is incorporated. Then turn the mixer up to medium and continue to mix for about 10 minutes.
You can pause the mixer every so often to scrape off the sides and pull the dough off the hook and then go back to mixing. After the 10 minutes, the dough should have developed enough gluten. Do a quick "window-pane" test.
Grab a small bit of dough and see how it stretches out in your hand. If you can stretch the dough out enough that the dough is so thin you can see light through it without tearing, then it's ready. If it feels tight and is resisting stretching, give it a couple more minutes of mixing and retest.
Step 3) Dump the dough out onto a lightly floured surface and shape dough into a tight ball. To do this, grab the ball and start by folding the sides in towards the middle, almost as though you were turning the dough inside-out (only outside-in). Then rotate the dough in your hands and repeat with the other sides. Continue to do this around the dough as many times as needed so that all sides are rotated inward and the outside is nice and smooth. See photo below:
Add the dough, smooth side down into a lightly oiled bowl, so that it coats the top of it with oil. Then turn the dough, smooth side up. Cover with plastic and rest for 60 to 90 minutes, until doubled in size (just depends on the temperature in your kitchen). If your kitchen is a little on the cold side (less than 74), a good spot to proof your dough is in the oven with the light on. However make sure you tell everyone, so they don't cook it. RIP Jarvis MK1.
Step 4) Once the dough is close to doubling, lightly oil a 9x5 loaf pan. Then get your frustration out on the dough by punching it down. Dump dough out onto a lightly floured surface and shape it roughly into a rectangle that's about as wide as the loaf pan, and about an inch thick.
Tightly roll the rectangle up into a tight cylinder, pinch the bottom seam and the sides. Turning the dough, seam side down, tuck the end under and then lower the dough into the loaf pan. Push the dough down into the corners to even it out.
Cover with plastic wrap and rest for an additional 45 minutes to an hour (I know, I know, when is this over). The dough should be domed and sticking above pan about an inch.
Step 5) Prepare to bake! Set one of your oven racks in the middle and the other at the bottom. Preheat oven to 370 degrees F. Set a quart of water to boil. I have a nice electric kettle for this. You'll use this hot water to create a steamy environment in the oven that'll help crisp up the crust. Place a baking pan on the lower rack to preheat in the oven. Melt 1tbsp of salted butter and lightly brush the top of the dough. Optionally, you can cut down the center of the loaf, about a half inch deep. I have a bread lame for this but you can use a very sharp knife. This just helps the dough to expand upwards and more evenly from the middle instead of blowing out the sides. It'll taste the same regardless. Once the water comes to a boil and the oven reaches temperature, carefully pour the water into the baking pan to begin steaming. Place bread in the middle rack and start to bake.
Rotate the loaf front the back after approximately 20 min. This should help with even browning. Continue to bake for another 15 to 20 minutes (depending on your oven). Loaf is done when the top is nice and brown and the center of the loaf reads 195 degrees F. It should also sound hollow when you tap it. Take the loaf out, and brush with remaining melted butter. Rest for at least an hour before slicing into. If you can wait that long.
Hope you enjoy! Please reach out and contact me if you have any questions. Also, here's a pdf download version of this recipe for you to print/save.
I have tried many sandwich bread recipes and this one is my favorite! The only thing I did differently was warmed the water, honey and butter at the same time. Delicious! This is now my go to sandwich bread. Thank you!