Buttermilk Bread

I love this bread. It is my absolute favorite bread. I love it when it is hot out of the oven. Mmmm…

Buttermilk Bread

5 to 6 cups all purpose flour
1/4 cup sugar
2 teaspoons salt
1/2 teaspoons baking soda
2 pkg. active dry yeast
1 1/2 cups buttermilk
1/2 cup water
1/2 cup butter or margarine
1 tablespoon margarine or butter, melted

In large bowl, combine 2 cups flour, sugar, salt, baking soda and yeast; blend well. In small saucepan, heat buttermilk, water and 1/2 cup margarine until very warm (120 to 130 degrees F)-mixture will look curdled. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic wrap and cloth towel. Let rise in warm place (80 to 85 degree F) until light and doubled in size, 30 to 45 minutes.

Grease two 8x4 or 9x5 inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 4 parts; shape into balls. Shape into 4 rolls by rolling out each ball into a 10x7 inch rectangle. Starting with shorter side, roll up; pinch edges firmly to seal. Place 2 rolls side by side, seam side down, in each greased pan. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, 15 to 30 minutes.


Heat oven to 375 degrees F. Uncover dough. Back 30 to 40 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; brush with 1 tablespoon melted margarine. Cool on wire racks. Makes 2 (14-slice) loaves.