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Updated November 16, 2014
cups unbleached all-purpose flour, divided
teaspoon instant yeast
cup powdered buttermilk
tablespoon unsalted butter, melted
teaspoon coarse crystal salt for sprinkling (optional)
Mix 2 cups water with 1 cup ice cubes in bowl. Combine 4 cups flours, sugar, salt and yeast in separate bowl. Vigorously stir 1 3/4 cups plus 2 tbsp ice water into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen slightly, if necessary.) Brush dough top with vegetable oil. Cover bowl with plastic wrap and let rise at room temperature 12 to 18 hours (first rise).
Stir powdered buttermilk and melted butter into dough, scraping down bowl sides. Stir in remaining 1/2 cup flour, plus more as necessary to yield stiff but still stirrable dough. Lift and fold dough toward center with spatula. Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.
Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise).
Place oven rack in lower third of oven, and preheat oven to 450°F. Brush 4-qt. Dutch oven with oil, set on oven rack, and heat until sizzling hot. Transfer dough to Dutch oven. (Don’t worry if dough is lopsided and ragged-looking; it will even out during baking.) Brush top of dough with water, then sprinkle with coarse salt, if using. Slash large X in top of dough with knife or kitchen shears; cover pot, and shake to center dough.
Lower oven temperature to 425°F. Bake bread 50 to 55 minutes. If loaf is browned, leave lid on; if not, remove lid. Bake 10 to 15 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 to 10 minutes more. Cool 15 minutes in pan; unmold, and cool on wire rack.
More About This Recipe
- I first discovered and wrote about Easy Buttermilk Pot Bread on my blog back in early spring, when the weather was still cool but thawing and growing green and rebirthing itself from a long, icy, chilly winter.
It was a rainy day -- much like today is here, actually -- and I was complaining about how the clouds weren't helping my photographic endeavors. Now I would continue to complain about how rainy days are horrible for my photos, but after the documentary I watched yesterday, I hesitate to curse the sky.
The movie I watched, called "Full Circle," is about a man named Eustace Conway. I won't go into the details of his life story, suffice it to say he lives in the woods, off of nature, and has done so for more than 20 years of his life. One of the things he often tells people is that nature is circular, or cyclical. Almost everything in nature functions in a cyclical pattern or is literally shaped like a circle -- tree stumps, birds' nests, what have you. And here we are, all of us living in boxes and eating out of boxes and driving in boxes from one place to another. Eustace says that by living in boxes, we aren't in tune with the laws of nature.
I could go on and on about this topic because it something near and dear to me, but I won't -- we're here for the bread. But I found it coincidental that, after all this talk of circles, this very bread is shaped in a circle made from the pot in which it is baked. And for generations, bread has consistently been at the foundation of food (people even wrote songs and poems about it, but we won't go into that, either). All this to say, there's something about bread that, to me, is very much connected to nature. The way it's made, the way the yeast is alive and makes the bread rise on its own, the way you have to get your hands into it to make the dough smooth and bake-ready (except for this loaf, which is no-knead, a nice convenience) -- well, it's all very intimate, and that's what I love most about baking bread.
This Easy Buttermilk Pot Bread is just that -- easy to make. And instead of putting it into a boxy loaf pan, you put it in a pot, which gives it its unique shape. The flavor is slightly buttery, and with its salty, crunchy, thick crust, a warm wedge of it is delicious all on its own. Now that the weather is cool again, the leaves turning brown and gold and everything is preparing for winter, it's a perfect loaf for those gray, rainy days. Even if it makes for subpar photographs, that's OK -- nature needs to run its course.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon
30+ Recipes That Use Up a Carton of Buttermilk
Buttermilk is a wonderful kitchen ingredient. It makes baked goods softer while adding a little tang, and I’ve never met a piece of fried chicken that wasn’t exponentially improved by a buttermilk brine. That being said, who else is guilty of letting a carton of buttermilk expire in their fridge? Buttermilk, for most people, is a specialty item you buy to make one recipe and then find yourself with quite a bit left over. However, if you’re in need of ways to put that buttermilk to use, you’ve come to the right place.
Yes, freezing it is a worthwhile option, but honestly, there are plenty of ways to use up this luscious, fermented dairy product — from biscuits and pancakes to coleslaw. Here are some of our favorite recipes that will help you use up that carton — and perhaps make you reconsider it as a pantry staple.
Homemade Bread Is Easier than You Think
My mom is not alone in her bread-o-phobia. A lot of people dismiss any fleeting urges they might have to bake bread. They think it’s too difficult, time-consuming, or technically challenging.
But here’s a delicious secret: Freshly baked homemade bread is a cheap trick that never fails to impress precisely because most people never bother to try it.
The truth is, the simplest kitchen science leads to awe-inspiring results. Use the right flour and give your dough ample time to rise. In other words, just find a good recipe and follow the instructions. You will be pleasantly surprised and delighted by the fragrant, tasty, soul-satisfying loaves that issue forth from your own oven.
Our Magical Asiago Fig Bread, which you’ll find the recipe for in The Lazy Gourmet, is a perfect example of this: A no-knead bread that only requires lots of rising time.
Easy Buttermilk Pot Bread
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Baking this bread in a preheated Dutch oven gives it a light texture and a chewy bottom crust.
- 4 1/2 cups unbleached white bread flour or unbleached all-purpose white flour, plus more as necessary, divided
- 2 Tbs. sugar
- 1 3/4 tsp. salt
- 3/4 tsp. rapid-rising, instant, or bread machine yeast
- 1/3 cup powdered buttermilk
- 2 Tbs. melted unsalted butter3/4 tsp. coarse crystal salt for sprinkling, optional
1. Mix 2 cups water with 1 cup ice cubes in bowl. Combine 4 cups flour, sugar, salt, and yeast in separate bowl. Vigorously stir 1 & 3/4 cups plus 2 Tbs. ice water into flour mixture. (Dough should be slightly stiff stir in just enough additional flour to stiffen slightly, if necessary.) Brush dough top with vegetable oil. Cover bowl with plastic wrap, and let rise at room temperature 12 to 18 hours (first rise).
2. Vigorously stir powdered buttermilk and melted butter into dough, scraping down bowl sides. Stir in remaining ı/2 cup flour, plus more as necessary to yield stiff but still stirrable dough. Lift and fold dough toward center with spatula. Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.
3. Let dough rise 1 & 1/4 to 2 & 1/2 hours at
room temperature (second rise). Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 & 1/2 hours for accelerated rise for extended rise, refrigerate up to 24 hours, then set out at room temperature.
4. Place oven rack in lower third of oven, and preheat oven to 450°F. Brush 4-qt. Dutch oven with oil, set on oven rack, and heat until sizzling hot. Transfer dough to Dutch oven. (Don’t worry if dough is lopsided and ragged-looking it will even out during baking.) Brush top of dough with water, then sprinkle with coarse salt, if using. Slash large X in top of dough with knife or kitchen shears cover pot, and shake to center dough.
5. Lower oven temperature to 425°F. Bake bread 50 to 55 minutes. If loaf is browned, leave lid on if not, remove lid. Bake 10 to 15 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 to 10 minutes more. Cool 15 minutes in pan unmold, and cool on wire rack.
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Easy Buttermilk Bread
For a tasty bread that is super easy to make yourself, give this recipe for Easy Buttermilk Bread a try today. It truly is one of the most delicious bread machine recipes around.
- 1 1 / 2 cup buttermilk
- 1 1 / 2 tablespoon butter or margarine
- 2 tablespoons white sugar
- 1 teaspoon salt
- 3 cups bread flour
- 1 1 / 3 cup whole wheat flour
- 2 1 / 4 teaspoons yeast
- Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
- Bake on White Bread setting.
- Cool on wire racks before slicing.
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This is an easy recipe for homemade bread. I'm surprised it doesn't say to use the wheat bread setting on the bread machine, since it contains wheat flour.
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You want to spoon your flour into your measuring cup. Use a knife to use as a straight edge to level off the flour once you scoop it into the measuring cup.
If you don&rsquot measure your flour properly you could end up with a dry over floured dough or even under floured and gooey.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
Although traditional Irish soda bread only calls for 4 ingredients– flour, baking soda, buttermilk and salt– our recipe has some added ingredients that makes it richer and more flavorful.
- Flour – we used all-purpose flour, which makes the crumb more tender, although you can use a whole wheat flour to make it more wholesome and nuttier. If you prefer to use self-rising flour instead, which already contains salt and baking powder, you can skip the salt and baking powder for this recipe.
- Baking Soda – this contains almost 3 times as much rising power as baking powder. It is part of the recipe because it reacts with the buttermilk, providing leavening while neutralizing its acidity and tanginess.
- Buttermilk – this is the secret ingredient for a moist bread! The acidity in buttermilk (acid) reacts with the baking soda (base), helping the dough to rise. But for this to work well the baking process should be almost immediate. Don’t have buttermilk at home? No worries! Mix a cup of milk with 1 tbsp of white vinegar or lemon/lime juice and let it rest for at least 10-15 minutes or until it thickens. Or mix ¾ cup of sour cream or Greek yogurt with ½ cup of milk.
- Salt – it adds flavor!
- Sugar – it balances the salt, making the bread mildly sweet!
- Egg – although not necessary, it makes the bread richer. It won’t make the bread dough dry because of the buttermilk.
- Baking powder – it helps this dense loaf of bread to rise more and be puffier, especially if making bread in the crockpot.
- Butter – it will add extra fat, making the bread richer and tastier.
- Parmesan cheese (optional) – this is for added flavor!
- Fresh rosemary (optional) – it adds a fresh and herby flavor to the bread.
Easy Irish Soda Bread
Keyword bread, irish, no yeast, soda bread
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Wednesday 17th of March 2021
Trying this tonight! Just got done getting dough ready and about to throw it in the oven! Also have your corned beef and cabbage going in the IP! We’re going to try the mustard, too! Thanks so much for these great recipes for a fun little Saint Patrick’s day, along with Guinness )
Tuesday 14th of April 2020
my mom used to make Irish soda bread when we were kids. Thanks for this little reminder. Excited to try it for the kids.
Wednesday 15th of April 2020
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How to Make This Deeee-licious No Yeast Recipe for Easy Bread
Step #1 – Start by mixing together your Grape-Nuts cereal and buttermilk.
Set that aside for about 10 minutes. The mixture will thicken quite a bit as it stands, so it’ll end up looking like this …
Step #2 – While you’re waiting for your Grape-Nuts and buttermilk to do their thing, you can mix together your dry ingredients (the flour, baking soda and salt).
Step #3 – Then, mix your brown sugar and a lightly beaten egg into the Grape-Nuts and buttermilk concoction … and add that bowl of wet ingredients into the flour mixture.
Well, here’s where it gets interesting. (But don’t worry – still easy, I promise!)
Step #4 – You can start mixing your batter all together with a spoon. But pretty soon, it’ll get impossibly thick, and it’ll seem like you still have SOOOOOO much flour that isn’t incorporated yet.
Don’t panic. (Remember, I told you this bread was surprising.) This is the point where you might feel certain the recipe won’t work … or that you’ve done something wrong (you haven’t!). The first time we made this recipe, this was for-sure the point where we figured all hope was lost. We should’ve trusted Grandma, though.
Simply put down your spoon, and plunge your hands on in there.
Keep mixing and gathering in the flour until the dough is evenly mixed together. It will be sticky and very thick.
Plop that messy-looking heap of dough into your loaf pan, gently pressing it to fill the corners and smoothing over the top a bit. (Again, at this point, we were so certain this oddball dough couldn’t possibly turn into a good bread …)
Step #5 – Let it sit for about 15 minutes before you put it in the oven.
Step #6 – Then, just bake it up!
That’s it! Now relax and wait for those warm, toasty scents to begin wafting through the house. Mmmmmmm …
This bread definitely looks done – all golden-brown and gorgeous on top – before it’s actually cooked all the way through. Check it carefully with a wooden pick in the center to be sure it’s completely done inside.
Let it cool in the pan for about 10 minutes before you dump it out onto a cooling rack. Then, try to hold back and let it cool before you cut it. Do the best you can here. It’s hard to wait. And honestly, I think this bread is at its very, very best when it’s a little warm.
Which actually brings us to my final tips …
15. Maple Oat Skillet Bread
This is beautiful rustic bread that you can make by hand, in a mixer or with a bread machine. It has a lot of flavor from the nutty oats and sweet maple syrup. This bread would be perfect for sandwiches or for toasting. Here is the recipe.