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1.0Farmboyhttps://farmboyinthekitchen.comkettlesohttps://farmboyinthekitchen.com/author/kettleso/Buttermilk Bread - Farmboyrich600338<blockquote class="wp-embedded-content" data-secret="JaZmV9Dmz1"><a href="https://farmboyinthekitchen.com/2020/01/14/buttermilk-bread/">Buttermilk Bread</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://farmboyinthekitchen.com/2020/01/14/buttermilk-bread/embed/#?secret=JaZmV9Dmz1" width="600" height="338" title="“Buttermilk Bread” — Farmboy" data-secret="JaZmV9Dmz1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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This recipe is from my neighbor Marlie who picked it up from a co-worker. The recipe makes two loaves, slightly less than two pounds each, and is easily doubled or halved.Special note: Marlie says she always refrigerates the dough overnight as it is easier to work with. She takes the dough out of the plastic tub, cuts it in half, and makes two loaves. You can also freeze one or give it to a friend. If baking both, put both on the same shelf in the over for 23 minutes, then switch and turn back to front. It depends on your oven, but she usually bakes it for 50-55 minutes. She also puts parchment paper on the bottom of the loaf pans.