Ingredients

The following ingredients have 20 Servings
  • 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

Instruction

  • 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.