Friday, April 8, 2011

Everyday Bread

When I talk to people about baking bread, I often hear that they like homemade bread and like to bake, but can they really make bread for sandwiches? The bread they’ve tried doesn’t have a good shape or it’s too dry and crumbly. I’m here today to give you the perfect recipe for everyday bread. We make this two or three times a week and use it for all our “daily bread.” From PBJ to toast and grilled cheese, this bread does it all!

Now, if you have a breadmaker sitting on a shelf, dust it off. This recipe was originally designed for the breadmaker and is beyond easy! I’ve also adapted it, however, to be made by hand. I promise, this recipe is nearly indestructible. It can be adapted, shaped, dropped, forgotten, and it will still come out beautifully.

Country Buttermilk Bread


1 cup + 2 T buttermilk (or make your own by adding 1 T lemon juice or vinegar to the milk)

3 1/4 cups flour (any combination of white/wheat will work)

1 tsp salt

3 T oil or butter

3 T honey or maple syrup

1/4 tsp baking soda

1 1/2 tsp yeast


If you’re using a breadmaker, add the ingredients in the order listed above then select the “white” setting on your machine. Done!

If you’re making this by hand or with a mixer, continue below:

1. Add all the ingredients to your mixing bowl in the order listed above.

2. If you are using a stand mixer, mix well and knead until the dough is smooth and forms a ball. If you are mixing by hand, mix until the ingredients are well combined then knead for 5-10 minutes until the dough is no longer sticky and will form a ball.

3. Lightly oil a bowl and set the bread to rise, turning once to lightly coat with oil.

4. Let the dough rise in a warm place for approximately 1-1.5 hours, until doubled.

5. Lightly oil a bread pan (8×4 works best), and form the dough into a loaf.

6. Let rise again for 40-45 minutes. During the last part of the rise, preheat your oven to 350.

7. Bake for 30-40 minutes, until the bread is nicely browned and sounds hollow when tapped.

8. Cool for several minutes then remove from loaf pan. You can cool completely, but this bread also tastes divine warm! This bread stores well in the refrigerator for five days or so (if it lasts that long).

If this is your first time baking bread, have confidence! This recipe is very forgiving, and truly very easy. You may have to adjust rising and baking times. Use your instincts and go for it!

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