Homemade Buttermilk Bread

Homemade Buttermilk Bread on a cutting board
Homemade Buttermilk Bread

Homemade Buttermilk Bread is something I’ve wanted to try for a quite while and I came across this recipe online. The timing was perfect because Vicki and I had recently made buttermilk pancakes (they were delicious LOL!), and we had leftover buttermilk in the fridge. Since the recipe I found said it could be made in a bread machine and we happened to have one, I opted to be lazy and tossed in the ingredients to give it a go. I’ve enjoyed making bread for many years and this recipe was no exception.

Here’s the link to fellow blogger Jessica’s recipe for Homemade Buttermilk Bread  Be sure to thank her for posting it in her blog!

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So for my loaf, I changed:

So, for my loaf, I opted to change 1/2 cup of the white flour to whole wheat flour because I enjoy whole wheat and light whole wheat bread and I wanted to see if it worked well with this recipe—and it did! The only issue I encountered was that the bread more than doubled in size in the bread machine and then collapsed while baking. Luckily it didn’t affect the flavour, just the appearance LOL! (see photo below).

Homemade Buttermilk Bread--1/2 of the loaf on a cutting board
Homemade Buttermilk Bread–1/2 of the loaf

Maybe the best thing to do is to reduce the ingredients for the bread machine or to let the machine do the kneading and first rising, and then bake a single large loaf like Jessica did, or to use two smaller loaf pans. Either way, you’ll be able to enjoy a delicious light loaf with a slightly tangy flavour that’s ideal for sandwiches or toast. If you use it to make toast, be sure that you’ve baked it with a light crust as a dark crust will become bitter when toasted.

The Bread Machine:

The bread machine that Vicki and I bought and have used successfully for many years is a Cuisinart model that’s super easy to use and most recipes can be adapted to it. A few of things to remember are: put your liquid ingredients in first, add dry ingredients evenly on top of the liquids, add your sugar and salt on opposite sides of the pan, and make a small well in the centre of the dry ingredients to add the yeast.

Experimenting with bread recipes:

If you prefer to use honey in place of sugar, be sure to add it before the dry ingredients as well. I’ve often used olive oil in my bread recipes and I have a hunch it will work beautifully in this recipe as well, so consider that if you’ve run out of butter. Experimenting with bread recipes can be a lot of fun but be sure to measure your ingredients carefully for the best results.

Homemade Buttermilk Bread--1/2 of the loaf sliced on a cutting board
Homemade Buttermilk Bread–1/2 of the loaf sliced

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In the 70s I worked with a fellow who used to make his own bread using Lipton Onion Soup Mix as one of his “secret” ingredients and the onion bread he made was simply awesome! It was a light rye bread bolstered with the onion flavour. When I asked him why he chose the onion soup mix, he simply told me that it made a great dip when added to sour cream, so he figured it would be perfect for his onion bread, and it was. RIP George, I will always remember enjoying a slice of your fantastic onion bread and will try to replicate it one day. In the interim, we can all enjoy this Homemade Buttermilk Bread and look forward to the next great loaf to come along! 😍

Homemade Buttermilk Bread--1/2 of the loaf sliced on a cutting board
Homemade Buttermilk Bread–1/2 of the loaf sliced
Like making bread? Check out some of my recipes:

Delicious Homemade Light Rye Bread

Old-Style, No-Knead Bread

Fantastic Cheddar Cheese Bread

East Terrific Pizza Dough Recipe

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Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls in casserole dish
Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls is actually a terrific casserole dinner that you can prepare rapidly compared to conventional cabbage rolls that can be time-consuming and sometimes troublesome to make.

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Luckily a close friend of ours shared a recipe with us that we’ve been making and enjoying for many years that dispensed with the hassle of rolling the meat-filled cabbage leaves. There’s no need to soften the cabbage leaves first, although if you want them to be more tender you can steam or parboil them first. We don’t like overcooked vegetables so we don’t bother with that since the fewer steps the better–right? 😃

We love it with bacon on top but you might prefer a cheese topping. If you can handle it, maybe cheese and bacon for the topping? LOL! Whatever you decide to opt for, it will a lot easier making these Deconstructed Cabbage Rolls than the old method of rolling them in cabbage leaves that can be trying at the best of times.