Buttermilk Loaf Recipe

Name: Buttermilk Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups buttermilk, room temperature; 1 packet yeast (about 1 tablespoon); 3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy); 1 1/4 cups cornstarch; 2 tablespoons sugar; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 2 1/2 teaspoons xanthan gum; 1/2 teaspoon salt; 1/4 cup oil (I use canola and/or safflower oil); shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)

Servings: persons

1 1/4 cups buttermilk, room temperature
1 packet yeast (about 1 tablespoon)
3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
1 1/4 cups cornstarch
2 tablespoons sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/4 cup oil (I use canola and/or safflower oil)
shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)

1
Preheat oven to 350 degrees F.
2
Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
3
This is important for the yeast to activate.
4
Too low a temperature and it won't activate.
5
Too high and it will kill the yeast.
6
In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
7
In a medium bowl, combine all the dry ingredients.
8
To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
9
Mix well; dough will look wet, thick, and pasty.
10
Place dough into your well-greased 9- x 4-inch loaf pan.
11
Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
12
I use the back of a wet spoon for the indent.
13
Bake for 25-28 minutes.
14
Loaf will just begin to brown.
15
Test for doneness with a long toothpick, much as you would for a cake.
16
Cool briefly before removing from pan.
17
Finish cooling on a cooling rack.
18
Refrigerate or freeze extra servings.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups buttermilk, room temperature, 1 packet yeast (about 1 tablespoon), 3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy), 1 1/4 cups cornstarch, and more.

Yes, Buttermilk Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Loaf

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