Buttermilk Bread

Anyone who grew up in Japan had to eat thick, fluffy sliced white bread at least once. It is great for simple toast, French toast, or anything thick toast is suitable. The best thing about this type of bread in Japan is that you don't have to go to a special bakery; it is available at supermarkets and convenience stores. Now I prefer crusty bread, but I do miss the soft sliced bread I used to eat as a child. Although it is not the same, homemade buttermilk loaves have been satisfying enough to fight the craving.

Buttermilk has become a staple in my kitchen. I love cooking and baking with buttermilk. It is also a good way to use leftover buttermilk. Click "Read more" for the recipe.

Buttermilk Bread

Ingredients
1/2 cup lukewarm water
1 package or 1 Tbsp active dry yeast
2 Tbsp sugar
2 cups lukewarm buttermilk
1 tsp salt
2 cups bread flour
3 or more cups all-purpose flour

1. Place lukewarm water in a large mixing bowl. Sprinkle yeast over water followed by 1Tbsp sugar. Let it stand for 5 minutes or until yeast start to rise to the surface (it will look foamy).
2. Add 1Tbsp sugar, lukewarm buttermilk, and salt to the yeast mixture. Add bread flour and mix well.
3. Add all-purpose flour ,1 cup at a time, mixing thoroughly after each addition. 
4. The dough should not be too soft or too stiff. Add just enough flour to reach manageable consistency.
5. Turn the dough on a  lightly floured surface. Knead the dough for 5 minutes, occasionally, slamming the dough onto the surface, or until the dough is smooth and stretchy. Shape the dough into a ball.
6. Place the dough in a large clean bowl (the bowl should be able to hold the dough when it doubles in size). Cover the bowl with a plastic wrap and let it rise for 1 to 1 1/2 hours until the dough doubles in size depending on the temperature of the room.
7. Place the oven rack slightly lower than the center as the loaf will rise pretty tall. Preheat the oven to 375F. Punch the dough down. On a lightly floured surface, flatten the dough in thought of rectangular shape, roll from one side, then tuck the sides.
8. Place the dough in a greased loaf pan (I use 5"x10" loaf pan). Cover with lightly oiled wrap (reuse the piece from Step 6). Let it rise for 30-45 minutes (again, it depends on the room temperature). 
9. Using a sharp chefs knife or a bread knife, cut a slit on top of the dough lengthwise. 
10. Place the dough in the oven and bake for 40 minutes or until the loaf turns golden brown and a long bamboo skewer inserted comes out clean.
11. Remove the dough from the pan and place it on a cooling rack. It is best to let the bread completely cool down to room temperature before slicing. Store in a air tight container or a bag.

Notes

1. This bough is also great for dinner rolls. Brush with egg wash right before baking after the final rise. Bake rolls in the center of the oven.
2. You can do steps 1-4 in a standing mixer as well. I prefer to mix by hand since it makes a mess trying to add flour in my mixed even at low speed.