Add oil and beat until smooth.
Add enough remaining flour, ½ cup at a time, mixing well after each addition until a soft dough forms.
Place the dough onto a floured surface and with your hands, knead until smooth.
Place the dough into a greased bowl and turn once to grease the top.
With a kitchen towel, cover the dough bowl and place in a warm place for 1½–2 hours or until doubled in size.
Place the dough onto a lightly floured surface and with your hands, punch several times.
Divided the dough into two balls.
Grease 2 loaf pans.
Place 1 dough ball in each prepared loaf pan.
With a kitchen towel, cover each loaf pan and place in warm place for 1–1½ hours or until doubled in size.
Preheat your oven to 375ºF.
Bake for approximately 30–35 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pans from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert each bread loaf onto the wire rack to cool completely before slicing.
With a sharp knife, cut each bread loaf into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 16
Nutritional Values
Calories 217
Total Fat 2.3 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 439 mg
Total Carbs 42.7 g
Fiber 1.5 g
Sugar 2.4 g
Protein 5.6 g
Buttermilk Bread
Ingredients
3½ cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
1½ cups buttermilk
2 tablespoons butter, melted
