Ingredients
24
24 servings
- •1.5 cups buttermilk
- •0.5 cup warm water (110 degrees F/45 degrees C)
- •0.5 cup margarine
- •0.25 cup white sugar
- •0.5 teaspoon baking soda
- •2 (.25 ounce) packages active dry yeast
- •2 teaspoons salt
- •5.5 cups bread flour
Instructions
- Proof yeast in warm water.
- Place the butter or margarine and buttermilk in a small saucepan. Heat slowly until butter or margarine has melted. Cool to lukewarm.
- Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
- Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 x 4 inch bread pans. Allow to rise until dough has risen one inch above pans.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.
Nutritional Facts
Per 24 servings
- Calories: 49
- Carbohydrate: 3g
- Fat: 4g
- Fiber: 0g
- Protein: 1g
- Sugar: 3g
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