Home-Style Bread Loaf
Servings: 12
Print Recipe
Pin Recipe
Equipment
- Bowl
- Loaf Pan
- bee wrap cover
Ingredients
DRY INGREDIENTS
- 3 ¾ c. unbleached flour
- 2 ¼ tsp. instant yeast one packet
- 2 tsp. sugar
- 2 tsp. salt
WET INGREDIENTS
- ¼ c. unsalted butter room temp
- 1 ½ c. warm milk (110°)
- ¼ c. warm water (110°)
Instructions
PREP
- Gather equipment. Grease 9x5x3 bread pan with non-stick spray or butter.
- Warm up the water in microwave until it reaches 110°.
- Mix together buttermilk and butter in large liquid measuring cup or bowl. Put in microwave until it reaches 110°.
DOUGH
- Place yeast, sugar, and warm water in mixer bowl with the dough attachment and mix together.
- Add flour and salt and mix together.
- Add in warm milk and butter and mix for about 10 minutes until the dough pulls away from sides of bowl and is no longer sticky. Remove dough from the bowl and use butter or oil to grease the bowl. Put dough back in and roll it around until all coated. Cover with saran wrap or towel.
PROOF
- Let rise in a warm place about 1 hour-1 1/2 hours. The dough is ready when it doubles in size or touches the saran wrap.
- Place dough onto a board or counter dusted with flour and knead by hand to shape into a rectangle. Roll up and place in bread loaf pan. Cover with saran wrap or towel.
SECOND PROOF
- Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the bread pan.
BAKE
- Bake at 400° for 15 minutes. Reduce oven to 375° and bake an additional 25-30 minutes until center is 210°.
- Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days, refrigerator for 3-5 days or freeze up to 6 months.
Notes
- Buttermilk yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c.
- Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN - In place of the buttermilk, use unsweetened oat, coconut or almond milk
- Use canola oil or vegan sticks instead of butter. I like Country Crock Olive Oil sticks.
- To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
- Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN - In place of the buttermilk, use unsweetened oat, coconut or almond milk
- Use canola oil or vegan sticks instead of butter. I like Country Crock Olive Oil sticks.
- To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.