Crusty Buttermilk Bread
Golden, crisp, and irresistibly fragrant, this Crusty Buttermilk Bread is a baker's dream come true. Perfectly textured with a crunchy exterior and soft, airy interior, this homemade bread marries the tangy richness of buttermilk with the subtle sweetness of a touch of sugar. Designed with simplicity in mind, this recipe uses basic pantry staples like all-purpose flour, yeast, and olive oil, yet delivers artisan-style results. A slow rise and gentle kneading help develop its pillowy structure, while baking in a preheated Dutch oven ensures a crackling, bakery-worthy crust. Whether served warm with a smear of butter, as a rustic companion to soups and stews, or as the base for gourmet sandwiches, this one-loaf wonder is a must for bread enthusiasts. Perfect for home bakers, it’s an easy way to fill your kitchen with the comforting aroma of freshly baked bread.
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Ingredients
- 500 g All-purpose flour
- 350 ml Buttermilk
- 50 ml Warm water
- 7 g Active dry yeast
- 10 g Granulated sugar
- 8 g Salt
- 15 ml Olive oil
Directions
Step 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve and let sit for 5-10 minutes, or until the mixture is frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to distribute the salt evenly.
Step 3
Add the buttermilk, olive oil, and the frothy yeast mixture to the flour. Stir with a wooden spoon or spatula until a shaggy dough forms.
Step 4
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes by hand, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 6 minutes.
Step 5
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 60-90 minutes, or until it has doubled in size.
Step 6
Preheat your oven to 220°C (430°F). If using a Dutch oven, place it in the oven to preheat as well.
Step 7
Punch down the risen dough and shape it into a round boule or an oval loaf. Place the shaped dough on a piece of parchment paper for easy transfer.
Step 8
If desired, lightly dust the top of the dough with flour and score it with a sharp knife or razor to create decorative slashes. This allows the bread to expand as it bakes.
Step 9
Carefully transfer the dough (and parchment paper) into the preheated Dutch oven or onto a baking stone. Cover with the lid if using a Dutch oven.
Step 10
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (950.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2230.7 |
| Total Fat 31.3g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 39.7mg | 0% |
| Sodium 3538.0mg | 0% |
| Total Carbohydrate 411.9g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 28.7g | |
| Protein 65.9g | 0% |
| Vitamin D 187.7IU | 0% |
| Calcium 485.3mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 1164.4mg | 0% |
Source of Calories