Buttermilk bread. White bread in a bread machine with carrots

I wanted to write three different posts, because each bread today is certainly worthy of attention. But I’m at the dacha now (that’s why I don’t comment much, you know what the Internet is like here, but I’ll improve upon my return), and I take a lot of photographs, so I decided to let it all happen at once. There will be more choice for cooking.
There is also “healthy” bread here, I can’t apply this word to baked goods, no matter how healthy they are, after all, they are baked goods and you shouldn’t overuse them, there is bread for lovers of potato dough, I am among them, and there is bread to a minimum ingredients, but no less tasty for that.

The first bread is buttermilk quick bread. An excellent option for those who don’t have time to wait several hours and need bread now.
I know that buttermilk is not easy to find, I’ve only ever seen it from the manufacturer "Russian milk" and not all stores have it, so I suggest 5 home methods, what can replace it with:

Source: Good life eats

Quick Buttermilk Bread

The next bread is for lovers of potato dough, cheese and rosemary. Amazing taste and aroma. What am I saying, we urgently need to cook here. The recipe is for two loaves, I baked one.

Bread with Potatoes, Cheddar and Rosemary

We will need:

600 g to 800 g wheat flour
300 g mashed potatoes
150g cheddar cheese (grated or cubed)
1 tbsp. spoons of salt
1 tbsp. finely chopped rosemary
7 g yeast
1 tbsp. yogurt
300 ml warm water

Preparation:

Combine flour, mashed potatoes, cheese, salt, rosemary and yeast and stir. Add yogurt and then gradually add water. Knead the dough on a floured surface, adding more flour if necessary. Form into a ball and place in a greased bowl, cover with cling film and leave in a warm place for 1 hour until doubled in size.
Preheat the oven to 220 degrees. Grease the pan with butter or line it with baking paper.
Knead the dough and place in the mold, cover with a towel and leave for another 30 minutes.
Place in the oven for 20 minutes, then reduce the temperature to 190 degrees and bake for another 10 minutes. Let cool on a wire rack.

A small excursion into history. Buttermilk is an incredibly healthy product that separates from the butter when whipping cream. In essence, it is low-fat cream, rich in calcium and protein, vitamins and other microelements. Buttermilk has been used since ancient times as a medicinal drink for children, in the treatment of obesity and diseases of the digestive system. It was always present on the royal tables, was stored better than milk, and was used in baking, medicine, and the preparation of cheeses and fermented milk products. Buttermilk is sometimes called whey, which is formed when milk sours. But this is already a fermented milk product.

Butter:
Ingredients:
1. 500 ml cream.
To make this bread, you need to make homemade butter. It's very easy if you have a food processor. You will need 500 ml of homemade cream. Store-bought ones are also suitable (fat content should be more than 30%), but this is not the best option). I made butter from homemade and store-bought cream. So, from store-bought ones, buttermilk comes out the same color as milk. And homemade ones are more transparent, like milk diluted in half with water. The cream should be whipped in a food processor using a whisk, which is usually used to beat egg whites. The thicker and fresher the cream, the faster the butter will separate. Take the food processor to another room and feel free to go about your business - the oil will prepare itself. After about an hour, the oil forms a large lump. Strain the buttermilk, put the butter in a mold and put it in the refrigerator. All!

Now we bake bread.
Ingredients :
1. 400 ml buttermilk;
2. 700 g flour;
3. 120 g butter;
4. 50 g sugar;
5. 2 tsp. salt;
6. 1 tsp. dry yeast.
Preparation :
1. In a saucepan, heat (up to 40-45 ͦC) buttermilk, 90 grams of butter, sugar.
2. Mix half the flour, yeast and salt in a mixing bowl. Pour in the buttermilk mixture and knead into a dough.
3. While kneading further, gradually add the remaining flour.
4. The dough becomes very elastic, soft, and does not stick to your hands. We form a ball, cover with a towel and let rise until doubled (30-60 minutes, depending on the air temperature).
5. Knead the risen dough again, divide in half, form 2 loaves and leave to rise for another 30 minutes.
6. Preheat the oven to 180 ͦC. Before putting the loaves in the oven, make cuts (up to 1 cm deep) and brush with the remaining melted butter. Bake for about 30 minutes until golden brown.
7. Cool the bread on a board, under a towel. Cut when cool.
This bread can last for more than two weeks and remain soft. It makes fantastically delicious croutons (for example, for cream soup).

Buttermilk bread - the most delicate and tasty white bread ever!
At first, the short story about buttermilk. Buttermilk is very healthy product, which separates from the butter, during whipping the cream. Per se, it’s skimmed cream, rich in calcium, protein, vitamins and other microelements. From the earliest times it was used as healing drink for children, treatment for fatness and digestive organs diseases. It was easier to keep buttermilk, than milk, to use it in medicine, bakery foods, cheese manufacturing, etc.
Homemade butter:
Ingredients :
1. 500 ml of heavy cream.
Pour the cream in a cup of food processor or blender. Please avoid ultra-pasteurized cream. Process until the butter separates. Strain off the buttermilk in a saucepan. Press butter into a small bowl. That is all.
Buttermilk bread:
Ingredients :
1. 400 ml of buttermilk;
2. 700 gr of all-purpose flour;
3. 120 gr of butter;
4. 50 gr of sugar;
5. 2 teaspoons of salt;
6. 1 teaspoon of dry yeast;
Directions :
1. Warm (to the 100 °F) the buttermilk, 90 gr of butter, sugar in a saucepan.
2. Mix half of the flour, yeast and salt. Add the mixture of buttermilk and knead dough.
3. Little by little add the rest of the flour, proceed kneading.
4. Form the ball, cover with a towel and allow the dough to rise during 30-60 minutes.
5. Knead the dough one more time, divide each dough in half and form two loafs.
6. Allow the dough to rise during 30 minutes.
7. Preheat an oven to 360 °F. Before baking, make shallow incisions greased with melted butter.
8. Bake it for 30 minutes or until golden-yellow crust.
9. Cool the bread completely before cutting it, so just put it for at least two hours on a breadboard under the towel.
This bread will be good for more than two weeks. The rusks made from this bread are fantastic! You can use them for cream soup.

From the book At the Table with Nero Wolfe, or Secrets of the Great Detective's Kitchen author Solomonik Tatyana Grigorievna

Buttermilk Biscuits For 12 biscuits you will need: - 2 cups wheat flour - 1 teaspoon salt - 1 teaspoon sugar - 3 teaspoons baking powder - ? teaspoon baking soda - 4 tablespoons butter - ? cups buttermilk (or a little more) Sift

From the book Grub. Social cookbook author Levintov Alexander

From the book Baking for an ideal figure author Ermakova Svetlana Olegovna

Diet bread with buttermilk Wheat flour............................. 500 g Coarse rye flour......... ..... 500 g Yeast.................................... 60 g Water.... ................................1 cup Buttermilk................... ....................1 cup Sugar................... 1 teaspoonSalt........................2 teaspoons1. Flour

From the book Baking delicious bread and buns at home author Kostina Daria

Rye bread with syrup (sweet and sour bread)

From the book Buns, pies, cakes by Savi Ida

RYE BREAD WITH SYRUP (SWEET AND SOUR BREAD) ? l yogurt, 35 g yeast, 1 teaspoon sugar, 1 glass syrup, 1 tbsp. spoon of cumin, ? Art. spoons of anise, 1 tbsp. a spoonful of grated orange or tangerine zest, 1 teaspoon salt, 50 g vegetable oil or fat, 700-800 g rye flour, 400 g

From the book Bread Maker. 350 new recipes author Krasichkova Anastasia Gennadievna

Buttermilk honey bread Ingredients: 480 g wheat flour, 200 g rye flour, 370 ml buttermilk, 2 tablespoons honey, 2 tablespoons vegetable oil, 2 teaspoons dry yeast, 2 teaspoons salt. Method of preparation: Pour buttermilk into the mold, 110 ml water, melted honey and

From the book Soups author Treer Gera Marksovna

Kholodnik on buttermilk with prunes, raw beets, honey, raisins and mint “Extremely healthy”? 2 pcs. beets? 4 tbsp. spoons of raisins? 2 tbsp. spoons of chopped prunes? 4 cups buttermilk? 3 teaspoons honey? 1/2h. spoons of dried mint? 1 glass of water Pour boiling water over dried mint, let

From the book Living with Taste, or Tales from an Experienced Cook author Feldman Isai Abramovich

From the book Bread Maker. Unsweetened bread recipes author Kashin Sergey Pavlovich

From the book Multicooker. Unsweetened baked goods author Kashin Sergey Pavlovich

Bread made from rye flour with buttermilk Ingredients 250 g of wholemeal wheat, rye flour, 100 g of buttermilk, 30 g of fresh yeast, 1 teaspoon of salt, 1/2 tsp. sugar, 100 ml warm water. Method of preparation: Mix wheat and rye flour in a bowl, collect it in a slide and make it in the center

From the book Cooking in a Bread Machine author Kalugina L.A.

Whole grain bread Wheat bread Option 1 Ingredients per 1 kg Whole grain wheat flour – 600 g Powdered milk – 4 teaspoons Water – 380 ml Sugar – 1 tablespoon Salt – 1.5 teaspoons Vegetable oil – 1 tablespoon Dry yeast – 1.5 teaspoon spoons Method

From the book Goji berries, chia seeds and quinoa grains for health and weight loss author Godua Alexandra

Chia bread You will need: – 1/2 cup chia; – 3/4 cup oat flour; – 1 cup raw pumpkin seeds; – 1 teaspoon oregano; – 1/2 teaspoon thyme; – 1 teaspoon sugar; – 1/2 teaspoon sea salt; – 1/4 teaspoon onion powder; – 1/4 teaspoon garlic

From the book The Big Book of Nutrition for Health author Gurvich Mikhail Meerovich

Bread Bread is the head of everything. Popular wisdom Bread is an important and most accessible source of valuable vegetable protein (along with potatoes, cereals, legumes), containing a number of essential amino acids (methionine, lysine). Wheat bread contains more protein than rye bread

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Buttermilk rye flour bread 250 g wheat flour, 250 g wholemeal rye flour, 100 g buttermilk, 30 g yeast (fresh), 1 teaspoon salt, ? teaspoon sugar, 100 ml water (warm). Mix wheat and rye flour in a bowl, collect it in a slide and make a depression in the center.

From the book Dried Fruit Dishes author Zvonareva Agafya Tikhonovna

Bread Wheat-rye bread in a bread machine Ingredients: premium wheat flour – 250 g, rye flour with bran – 100 g, dry yeast – 20 g, warm water – 250 ml, vegetable oil – 2 tbsp. spoons, sugar - 3 teaspoons, malt - 2.5 tbsp. spoons, salt – 1 teaspoon, apple cider vinegar – 2 teaspoons, dried fruits

From the book Cooking in a Bread Machine. The best recipes and secrets of home baking author Shumov A. A.

Buttermilk grain bread with malt Ingredients 350 g brown flour, 150 g malt flour, 250 ml buttermilk, 2 tablespoons sugar, 2 tablespoons butter, 2 teaspoons dry instant yeast, 1 teaspoon salt. Method of preparation: Pour into mold

The yogurt or buttermilk bread without yeast that we will bake is the simplest in the world. There is probably no simpler and faster bread recipe than today’s. Just listen.

Homemade bread without yeast

Provided that you have all the ingredients on hand and the oven is preheated to 210 degrees, it will take us a maximum of 50 minutes to complete everything! From kneading to crispy crust.

The kneading will generally take a maximum of 3 minutes. It's just a holiday. Well, at the end you will get incredibly tasty bread that will delight you and your loved ones.

Bread can be kneaded with either yogurt or buttermilk; kefir is not very suitable, the bread comes out heavy. But try it, maybe you can do it with kefir.

The secret of bread is simple. Just don't knead it for too long. Maximum 1 - 1.5 minutes until a lump of dough forms.

And that’s it, send it to the oven without hesitation. If you don't like the taste of soda, you can replace the soda with baking powder.

About six and a half to five thousand years ago, man learned to cultivate and cultivate wheat and barley. At that time, hand mills and mortars were invented, and the first baked bread was born. Archaeologists suggest that one day, while preparing grain porridge, part of it spilled out and turned into a golden cake. It surprised people with its pleasant smell, appetizing appearance and taste. It was then that our distant ancestors began to bake unleavened bread in the form of flatbread from thick grain porridge. Much more time passed and another miracle happened. The ancient Egyptians learned to make bread from fermented dough. It is believed that due to an oversight of the slave who prepared the dough, it turned sour and, in order to avoid punishment, he still risked baking cakes. They turned out fluffier, more rosy, and tastier than those made from unleavened dough.

How to make bread with yogurt

Ingredients:

Flour 500 gr.
Yogurt or buttermilk 400 ml.
Salt 0.5 tsp
Soda 1 tsp
Flour for sprinkling

Preparation

Mix flour with salt and soda.
Sift or stir to evenly distribute the baking soda and salt and remove any lumps.
Add Buttermilk or Yogurt.
Gently stir with your fingers to form a loose lump of dough.
No need to knead, just combine everything into a lump.
Place on a baking sheet and bake in the oven at 210 C for 40 - 50 minutes.