Sweet Buttermilk Bread/Eggless Bread

Sweet Buttermilk Bread/ Eggless Bread is an easy recipe made with simple ingredients. Follow the detailed recipe below.

This Sweet Buttermilk Bread is a Foolproof recipe as it is but after practice and good result(many times) I have start tweaking the recipe according to my taste buds by adding dry fruits, herbs etc and alternating the ingredients. Basically Bread Baking is so Therapeutic which one can work on dough and release stress. Lol!

Bread baking is not simple as baking Cakes or Cookies. Exact measurement, kneading, stretching and folding Technique of Dough, Proofing time and mainly good yeast are important to achieve a soft pillowy Bread.There are No Knead Bread varieties where there is no need to knead the dough ,but pillowy soft texture will not be achieved. Once learnt and practised well with good result of the Bread ,I bet no one would go for a store bought preservative Breads.

How to make Sweet Buttermilk Bread/Eggless Bread?

Simple regular ingredients like All purpose flour, Buttermilk, Butter, honey with the addition of good yeast are the needed ingredients for Bread Baking.

Lets see the step by step preparation of the recipe. Do try and let me know the feedback in comments .

Get ready with all the ingredients.

In a bowl add water and mix the instant yeast and let it sit for 5 mins until it bloom.

In a large bowl whisk buttermilk well. To it add Salt ,Baking soda, and honey and whisk well.

Add yeast mixture to the Buttermilk mixture and whisk well.

Add 1 1/2 cup All purpose flour and mix well . To it add room temperature Butter and mix well.

Now add the remaining 11/2 cup all-purpose flour and mix well until it is combined to form a dough consistency.

Transfer the dough on to the lightly floured surface and knead well by stretch and fold method.

Knead dough until soft and smooth ( not sticky to the touch). It takes fairly 15 to 17 mins to achieve this consistency. The best and easy way to check the dough is ready is by Window Pane Test. If you can stretch the dough without it breaking, that means the gluten is well developed and your dough is ready to use.

Place the dough in a well greased bowl and grease the top, and cover with a kitchen towel.

Allow the dough to rise for 11/2 hour or until double in size. Punch down the dough to deflate the air.

Divide the dough into two equal halves . Place in greased loaf pan for second proofing .Cover, and allow to rise for 45 mins, or until it double in size.

Preheat oven to 180°celsius . Bake for 30 mins (I baked in Microwave Convection mode) and remove loaf tin from oven and brush top with melted butter.

Allow to cool the pan only for 10 mins .Gently run a knife around the edges to loose the bread and turn out and cool completely on a wire rack.

Bake bread the previous day and cover the loaf overnight to get soft crust. Slice the bread with a serrated knife to get a proper even slice .

Enjoys Homemade Sweet Buttermilk Bread with Butter, homemade Jam or with Toffee Sauce. I prefer a hot cup of Coffee with a a slice of bread. Hope you like the recipe ! If so, please try it out ,leave your comment and feedback ,which means a lot to me. Thank you so much for visiting by the site!

More Bread Recipes You Might Like To Try

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Notes

Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.

And the second proof is also important to get a high risen airy and light Bread Loaf.

Do not over- proof the Bread dough as it result in an un pleasant yeast flavour.

Do not over – proof at second stage as it end up with a Bread loaf where the crust separates from the Loaf.

Always buy good branded fresh yeast.

Home made Bread will stay fresh for two to three days only.