Buttermilk Bread
We recently bought a former chef’s collection of more than 100, mostly-vintage, cookbooks. If you love cookbooks like we do, you can imagine how much fun we’ve been having going through them. One of our new favorites is “The Margaret Rudkin Pepperidge Farm Cookbook” published in 1963. Naturally, when browsing this book, our thought was to try a bread recipe. This moist white bread has a tender crumb and the buttermilk gives it a lot of great flavor (makes a mean grilled cheese sandwich). The quantities are as per the original recipe, but we’ve re-written the instructions to accomodate the use of a stand mixer.
Buttermilk Bread
An original recipe for delicious home baked bread from The Margaret Rudkin Pepperidge Farm Cookbook published in 1963.
Ingredients
- 1 cup buttermilk
- 3 tablespoons sugar
- 2-1/2 teaspoons salt
- 1/3 cup butter, softened
- 1 cup warm water, 105 – 115°F
- 2-1/4 teaspoons yeast
- 5-1/2 to 5-3/4 cups sifted bread flour
- 1/4 teaspoon baking soda
Instructions
- Warm the buttermilk in the microwave for 1 minute on 80% power. Add the sugar, salt and butter and stir until the sugar is dissolved.
- Dissolve the yeast in the warm water, set aside for 5 minutes until it begins to bubble, then add to the buttermilk mixture.
- Place 3 cups of the flour and the baking soda in the bowl of a stand mixer outfitted with the dough hook. Start mixing on a low speed (#2) and add the liquid gradually. (If mixing by hand, just use a very large mixing bowl and combine the ingredients with a wooden spoon.)
- Once the ingredients are incorporated, add an additional 2-1/2 cups of flour and mix until a rough, sticky dough forms. Add the remaining 1/4 cup of flour in 1 tablespoon increments if you feel the dough is too wet (we didn’t need to).
- Continuing at the same speed (#2), knead the dough until smooth and elastic, about 2 to 3 minutes longer. Turn out onto a lightly floured surface, knead once or twice by hand and form the dough into a ball. (If kneading only by hand, knead for 8 to 10 minutes total.)
- Place the dough in an oiled bowl and turn several times to coat on all sides. Cover with a damp towel and place in a warm, draft-free area until the dough has doubled in bulk, about 1 hour.
- Punch the dough down, turn onto a lightly floured surface, cover with a damp towel and allow to rest for 15 minutes.
- Divide the dough in half and form into loaves. Place in well greased loaf pans, cover again and allow to rise until doubled, about 1 hour.
- Preheat the oven to 375°F. Bake for 18 to 25 minutes, until the bread is golden brown and has a hollow sound when tapped.
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7 Comments on “Buttermilk Bread”
I have been using this recipe for 50 years as I received Margaret Rudkin’s cookbook as a wedding gift in 1964. I still treasure my copy as it was given by my best friend. The world is a happier place with homemade bread.
You’re right Mary – homemade bread is a wonderful thing!
What size pans? Are the loaves a small size or the size of commercial bread? I have a large pan that bakes the size of commercial bread. Thanks.
The pans are 9″ x 5″ x 2-1/2″ – hope this helps!
I love making bread, this recipe sounds so good. Thanks for sharing.
Does the butter need to be melted or is it mixed in softened?
Hi Gabrielle,
We used softened to start with and it melted almost completely in the warm buttermilk. Thanks for the question – I’ll update the ingredient list.