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SWEET BUTTERMILK BREAD/EGGLESS BREAD

Jayanthy Asokan
Sweet Buttermilk Bread/ Eggless Bread is an easy recipe made with simple ingredients. Follow the detailed recipe below.
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Prep Time 20 minutes
Cook Time 30 minutes
Proofing Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Britan
Servings 5
Calories 397.3 kcal

Equipment

Mixing bowl
loaf tin 8 ½″ * 4 ½

Ingredients
 
 

  • 3 cups all-purpose flour
  • 1 cup buttermilk  (½ cup curd mixed with ½ cup of water)
  • ¼ cup water  (warm water)
  • 2 tablespoon unsalted Butter
  • ½ tablespoon instant Yeast
  • ¼ cup honey 
  • ¼ teaspoon baking Soda 
  • ½ teaspoon sugar 
  • ½ teaspoon salt

Instructions
 

  • 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 ½ 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.

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.

Nutrition

Serving: 2sliceCalories: 397.3kcalCarbohydrates: 74.1gProtein: 9.5gFat: 6.9gSaturated Fat: 3.9gTrans Fat: 0.2gCholesterol: 17.3mgSodium: 341.3mgPotassium: 159.1mgFiber: 2.2gSugar: 16.9gVitamin A: 219.1IUVitamin C: 0.1mgCalcium: 69.4mgIron: 3.6mg
Keyword buttermilk bread, sweet bread, eggless bread,
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