Rating: 4.72 stars
166 Ratings
  • 5 star values: 133
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

This bread is delicious plain or toasted. I make it at least once a week.

Recipe Summary test

prep:
20 mins
cook:
35 mins
additional:
2 hrs 5 mins
total:
2 hrs 60 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Proof yeast in warm water.

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  • Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.

  • Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.

  • Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.

  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Nutrition Facts

49 calories; protein 0.8g; carbohydrates 3.1g; fat 3.9g; cholesterol 0.6mg; sodium 280.3mg. Full Nutrition
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Reviews (170)

166 Ratings
  • 5 star values: 133
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2