Buttermilk Bread for National Stop Wasting Food Day
Samantha from Frugal N Fit with the Festive Foodies invited us to stop wasting food #stopfoodwasteday! Are you interested in blogging with the Festive Foodies group? Visit our Facebook page and request to join!
I had just a little bit of buttermilk in the bottom of the jug I had bought a couple weeks prior - and thankfully buttermilk lasts for awhile, but it was definitely at the end of it's shelf life and in need of a good use so I measured out how much I had left and went in search of a recipe for 1 1/2 cups of buttermilk!
I stumbled across this homemade bread recipe which was absolutely perfect timing.
This bread really didn't last that long in my house - which is saying a lot because we honestly don't go through all that much bread. My daughter likes an occasional piece of toast or a ham sandwich - but she's very picky and really only likes the Honey Oat bread.
This recipe gives you such wonderfully soft bread, with just a touch of tang from the buttermilk. It works great for sandwich bread, or I loved it best toasted with some butter and jam in the morning for breakfast - or an open faced egg sandwich!
If you have some leftover buttermilk - don't let it go to waste, give this one a try soon!
National Stop Food Waste Day
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- Antipasto Smothered Chicken by Hezzi-D's Books and Cooks
- How To Make Vegetable Broth with Scraps by The Spiffy Cookie
- Buttermilk Bread by Making Miracles
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Buttermilk Bread from Butter with a Side of Bread
1 1/2 cups buttermilk
2 TBS melted butter
2 TBS sugar
1 tsp salt
3 1/2 cups all-purpose or bread flour
1 TBS instant yeast
- Combine the buttermilk, melted butter, and sugar in the bowl of a stand mixer fitted with a dough hook.
- Whisk the dry ingredients together in a separate bowl: salt, all-purpose flour, and instant yeast.
- Add the dry ingredients to the wet, and allow to mix until a dough ball begins to form. Mix on medium speed for another 5 minutes.
- Scrape dough out of bowl and lightly grease the bottom with a splash of vegetable oil. Return dough to pan, turning so that both sides have a light coating of oil. Cover with a kitchen towel and set in a warm place to rise for about 1 1/2 hours.
- When doubled in size, punch down and knead a time or two. Shape into a loaf, and place in a greased loaf pan. Cover and again set aside to rise for about 30-60 minutes.
- When dough has risen, preheat oven to 350 degrees. Bake for 35-40 minutes, until golden brown and cooked all the way through.
- Cool for 10-15 minutes in the loaf pan before turning out to complete cooling on a wire rack.
- Cool completely before slicing and serving.