Buttermilk Sandwich Bread

Since I chose yeast breads for the current Kitchen Bootcamp challenge, I thought it was only appropriate that I try a few new bread recipes in my own kitchen.  I decided to start with the sandwich bead recipe from The New Best Recipe. I had good intentions of simply following the recipe, but as I often do, I ended up taking a few liberties with the bread as I was mixing it up.

I often bake my sandwich bread with some plain yogurt, but since I had buttermilk in the fridge this time around, I decided to use that for the majority of the liquid in the recipe.  As the recipe suggested, I mixed the buttermilk with a small amount of boiling water to properly warm the liquids, and it worked like a charm.  I also opted to sweeten the bread with some maple syrup and use part whole wheat flour for a heartier taste.

Fortunately, my substitutions paid off pretty well in this recipe. Though I can’t compare it to the original recipe (since I seem to be incapable of following directions), I was happy with how things turned out.  The resulting loaf of bread rose beautifully and had a great flavor.  It was versatile enough for all sorts of sandwiches, from the classic PB&J to grilled chicken and more. The slices also toasted up well for breakfast and were tasty with some peanut butter or butter and jam.

I loved how quickly the bread dough came together, even mixing it by hand.  I will likely be making it again (though, I can’t promise that I’ll even follow my own recipe exactly… I love to play around with bread!). It’s a great recipe to try whether you’re new to bread baking or you’re an experienced bread baker.  I think you’ll be happy with the results… And, your family will be, too!

Buttermilk Sandwich Bread
Makes 1 loaf (about 12 slices)
(Adapted from The New Best Recipe)

• 1 cup buttermilk
• 1/3 cup boiling water
• 3 tablespoons unsalted butter, softened
• 3 tablespoons maple syrup
• 2 cups bread flour, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 – 2 cups whole wheat flour

Begin by stirring together the buttermilk, boiling water, butter, and maple syrup in a large mixing bowl.  Add 1 cup of bread flour, yeast, and salt.  Beat the mixture with a dough whisk or a wooden spoon until it is smooth.

Gradually add the remaining bread flour and the whole wheat flour until a soft dough forms and begins to pull away from the sides of the mixing bowl.

Knead the dough (either in the bowl, which is my preference, or on a lightly floured surface) for about 5 – 7 minutes, until the dough is smooth and elastic.  Add only enough flour to keep the dough from sticking to your hands.

Transfer the dough to an oiled bowl and cover with plastic wrap.  Let the dough rise until it has just about doubled in volume and the imprint of two fingers remains.

Punch down the bread dough and shape it into a loaf. Transfer the loaf to a lightly greased loaf pan.  Cover and let rise again until the dough is puffy and an imprint remains when the loaf is touched on the side.

As the dough rises the second time, preheat the oven to 350°.  Bake the bread for 40 – 45 minutes, until golden on top and hollow sounding when tapped lightly. Carefully transfer the loaf from the pan to a wire rack to cool completely before slicing.

Please Note – The links to The New Best Recipe provided in this post are Amazon affiliate links.  If you purchase this cookbook (or another item) after  clicking on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!